Apple Crisp Cheesecake Bars That’ll Make Your Kitchen Smell Like Fall

You know that moment when your whole place smells like a cozy bakery and everyone suddenly wanders into the kitchen “just to check in”? That’s what these Apple Crisp Cheesecake Bars do—every single time. They’re the love child of creamy cheesecake and cinnamon-kissed apple crisp, layered into perfectly portioned bars that disappear fast.

We’re going big with exactly five irresistible takes—classic to creative—so you can bake the vibe you’re craving. Tailgate treat? Holiday dessert? Weeknight “just because” bake? Yup, there’s a bar for that. Let’s get buttery, crumbly, and oh-so-cheesecakey.

1. Classic Bakery-Style Apple Crisp Cheesecake Bars

This is the gold-standard bar: buttery crust, silky cheesecake, spiced apple layer, and a toasty oat crumble. It’s nostalgic and crowd-pleasing—perfect for potlucks, office treats, or your personal coffee break. The textures? Unreal.

Ingredients:

• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
• Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt
• Apple Layer:
  • 3 cups peeled, finely diced apples (Honeycrisp or Granny Smith)
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • Pinch of nutmeg
• Crumble Topping:
  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving overhang for easy lifting.
2. Make the crust: Stir graham crumbs, sugar, salt, and melted butter until sandy. Press firmly into the pan. Bake 8–10 minutes, then cool 5 minutes.
3. Make cheesecake: Beat cream cheese and sugar until smooth. Mix in sour cream, eggs, vanilla, lemon juice, and salt just until combined.
4. Apple layer: Toss apples with brown sugar, cinnamon, lemon, cornstarch, and nutmeg.
5. Crumble: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumpy.
6. Assemble: Pour cheesecake over crust. Scatter apples evenly. Top with crumble.
7. Bake 35–40 minutes, until edges are set and center wobbles slightly. Cool 1 hour, then chill at least 3 hours (overnight is best).
8. Slice into bars with a hot knife, wiping between cuts.

Serve chilled or slightly cool with a drizzle of warm caramel and a pinch of flaky salt. Want extra cozy? Add 1/4 teaspoon cardamom to the apples. For a sturdier slice, chill overnight—patience pays off, trust me.

2. Maple Pecan Apple Crisp Cheesecake Bars

Consider this the “fireside” version—maple in the cheesecake, buttery pecans in the crumble, and apples that taste like sweater weather. It’s elegant enough for Thanksgiving but easy enough for a random Sunday.

Ingredients:

• Crust:
  • 1 1/4 cups gingersnap cookie crumbs
  • 2 tablespoons brown sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
• Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 1/3 cup pure maple syrup (Grade A, dark)
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Pinch of salt
• Apple Layer:
  • 3 cups peeled, diced apples (Granny Smith + Honeycrisp mix)
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
• Pecan Crumble:
  • 1/2 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
2. Crust: Mix gingersnap crumbs, brown sugar, butter, and salt. Press into pan. Bake 8 minutes; cool briefly.
3. Cheesecake: Beat cream cheese, maple syrup, sugar, and sour cream until smooth. Mix in eggs, vanilla, cinnamon, and salt.
4. Apples: Toss diced apples with maple syrup, brown sugar, lemon, cinnamon, and cornstarch.
5. Crumble: Combine oats, flour, brown sugar, pecans, and salt. Cut in butter until pebbly.
6. Assemble: Pour cheesecake over crust. Add apples, then sprinkle crumble.
7. Bake 35–42 minutes, until just set. Cool, then chill 4 hours.
8. Finish with a light maple drizzle and a few toasted pecans for drama.

Serving tip: Pair with strong coffee or spiced tea. No pecans? Use walnuts or almonds. If you like it less sweet, swap half the maple syrup for heavy cream to keep that silky texture without extra sugar.

3. Salted Caramel Apple Crisp Cheesecake Bars

These are decadent, glossy, and dangerously snackable. The secret is a ribbon of salted caramel baked right into the cheesecake plus more on top. It’s like your favorite caramel apple grew up and went to pastry school.

Ingredients:

• Crust:
  • 1 1/2 cups shortbread cookie crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • Pinch of salt
• Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 cup salted caramel sauce (plus more for topping)
  • Pinch of flaky sea salt
• Apple Layer:
  • 3 cups peeled, diced tart apples
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
• Crisp Topping:
  • 2/3 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons cold unsalted butter, cubed
  • Pinch of salt

Instructions:

1. Heat oven to 325°F (163°C) for a gentler bake. Line a 9×9-inch pan with parchment.
2. Crust: Stir crumbs, butter, sugar, and salt. Press into pan. Bake 10 minutes; cool slightly.
3. Cheesecake: Beat cream cheese and sugar until smooth. Mix in sour cream, eggs, vanilla, and salted caramel. Don’t overbeat.
4. Apples: Toss apples with brown sugar, cinnamon, cornstarch, and lemon.
5. Topping: Combine oats, flour, sugar, cinnamon, and salt. Cut in butter until clumps form.
6. Assemble: Pour cheesecake into crust. Spoon apples over top. Sprinkle crumble.
7. Bake 40–45 minutes, until edges are set. Cool 1 hour, then chill 4 hours or overnight.
8. Right before serving, drizzle more caramel and finish with a pinch of flaky sea salt.

Want a little extra drama? Torch the caramel lightly for a brûléed vibe. If your caramel is thick, warm it slightly so it drizzles cleanly. And seriously, the sea salt is non-negotiable—balance is everything.

4. Brown Butter Apple Crisp Cheesecake Bars (Bakery-Level Upgrade)

If you’re here for big flavor, this is your move. Brown butter gives the crust and crumble deep, nutty notes that make people wonder what your secret is. These bars taste like fall and luxury had a meeting.

Ingredients:

• Brown Butter (for both crust and crumble):
  • 10 tablespoons unsalted butter
• Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup finely ground pecans (optional)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
• Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Zest of 1/2 lemon
  • Pinch of salt
• Apple Layer:
  • 3 cups peeled, diced apples (Braeburn or Pink Lady)
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
• Crumble Topping:
  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt

Instructions:

1. Brown the butter: In a light-colored saucepan, melt 10 tablespoons butter over medium heat. Cook, swirling, until golden with toasty milk solids, 5–7 minutes. Divide: 6 tablespoons for crust, 4 tablespoons for crumble. Cool 5 minutes.
2. Heat oven to 350°F (175°C). Line a 9×9-inch pan with parchment.
3. Crust: Combine graham crumbs, pecans, sugar, salt, and 6 tablespoons brown butter. Press into pan. Bake 8 minutes; cool briefly.
4. Cheesecake: Beat cream cheese with sugars until smooth. Mix in yogurt, eggs, vanilla, cinnamon, lemon zest, and salt.
5. Apples: Toss apples with brown sugar, cinnamon, ginger, cornstarch, and lemon.
6. Crumble: Stir oats, flour, brown sugar, and salt. Drizzle in 4 tablespoons brown butter and toss to form clumps.
7. Assemble: Layer cheesecake, apples, then crumble.
8. Bake 35–40 minutes, until just set. Cool completely, then chill 3–4 hours.

Serve with a dollop of lightly sweetened whipped cream and a dusting of cinnamon. Pro tip: Brown the butter ahead and refrigerate; melt gently before using to keep those toasty flavors intact.

5. Gluten-Free Apple Crisp Cheesecake Bars (Still Super Creamy)

No gluten, all the cozy. These bars use almond flour and certified gluten-free oats for a nutty, tender base that totally holds up. The cheesecake stays smooth and lush—no one will miss a thing.

Ingredients:

• Gluten-Free Crust:
  • 1 1/4 cups almond flour
  • 1/2 cup gluten-free oat flour (or finely ground GF oats)
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
• Cheesecake Layer:
  • 16 ounces cream cheese (use dairy-free cream cheese if needed), softened
  • 1/2 cup granulated sugar
  • 1/4 cup plain Greek yogurt or dairy-free yogurt
  • 2 large eggs (or 2 flax eggs for vegan-style, see note)
  • 1 teaspoon vanilla
  • Pinch of salt
• Apple Layer:
  • 3 cups peeled, diced apples
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch or tapioca starch
  • 1 tablespoon lemon juice
• GF Crisp Topping:
  • 3/4 cup certified gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter or coconut oil
  • 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9×9-inch pan with parchment.
2. Crust: Mix almond flour, oat flour, sugar, salt, and melted butter. Press firmly into pan. Bake 10 minutes; cool slightly.
3. Cheesecake: Beat cream cheese and sugar until smooth. Mix in yogurt, eggs, vanilla, and salt (don’t overmix).
4. Apples: Toss apples with maple syrup, brown sugar, cinnamon, starch, and lemon.
5. Topping: Combine oats, almond flour, brown sugar, salt, and cinnamon. Cut in butter or coconut oil until crumbly.
6. Assemble: Spread cheesecake over crust, top with apples, then sprinkle crumble.
7. Bake 35–42 minutes, until set at edges and slightly jiggly in center. Cool, then chill 3–4 hours.

Note: If using flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes), the texture leans cheesecake-ish but slightly softer—still delicious. For a dairy-free version, swap butter and cream cheese with coconut oil and dairy-free cream cheese, and chill overnight for clean slices.

Choosing The Right Apples

For the perfect sweet-tart balance and structure, mix a tart apple (Granny Smith) with a sweeter, firm apple (Honeycrisp, Pink Lady, or Braeburn). Avoid super-soft varieties; they can go mushy and water down your layers.

Cheesecake Bar Success Tips

• Line your pan with parchment and leave overhang—future you will thank you at slicing time.
• Don’t overbeat the cheesecake. Too much air equals cracks and weirdly puffy edges.
• Chill completely. These bars need at least 3–4 hours to set, preferably overnight for picture-perfect slices.
• Use a hot, clean knife. Dip in hot water, wipe, slice, repeat for those bakery-style edges.
• Store covered in the fridge for 4–5 days or freeze (tightly wrapped) for up to 2 months.

Fun Variations And Toppings

• Spice Play: Add a pinch of cardamom or allspice to the apples for extra warmth.
• Nut Swap: Pecans, walnuts, or hazelnuts all slay in the crumble.
• Saucy Finish: Try bourbon caramel, vanilla bean glaze, or a simple dusting of powdered sugar.
• Breakfast Adjacent: Serve a small square with Greek yogurt and a drizzle of honey. We’re not judging.

Make-Ahead And Party Strategy

Bake a day before serving so the layers set nicely. Slice chilled, then let sit 10–15 minutes so the flavors pop. For parties, cut into bite-size squares and add toothpicks—gone in minutes.

Ready to make your kitchen smell like fall magic? These Apple Crisp Cheesecake Bars are your new signature bake—simple to pull off, wildly craveable, and endlessly riffable. Pick your favorite version, preheat that oven, and prepare for compliments. You’ve got this, and your dessert game is about to win the season.