Apple Cream Cheese Bars
Every bite combines the coziness of an apple crisp with the richness of a creamy cheesecake.
Serves16 to 20
Prep30 minutes
Cook1 hour 10 minutes to 1 hour 19 minutes
The phrase “an apple pie without the cheese is like a kiss without the squeeze” refers to an entirely different baked good and cheese, but the statement behind the saying rings true whether you’re making salted caramel apple pie bars, apple crisp, or any other apple-based dessert — the addition of a creamy, savory cheese makes it so much better.
Layered with crisp apples, creamy filling, and a buttery crust, these apple cream cheese bars are my fave fall-inspired treat. Every bite combines the familiar coziness of an apple crisp with the rich creaminess of cheesecake, which makes it a hit at any gathering. These bars store beautifully, which means you can make them ahead of time so there’s one fewer thing to worry about when entertaining. In fact, they taste even better after a day or two in the fridge.
Why You’ll Love It
- Apple meets cheesecake. Crisp apples and tangy cream cheese are the perfect match.
- It’s an easy yet impressive dessert. Despite their decadent taste, these bars are surprisingly simple to prepare. One shortbread dough doubles as both the base of the bars and the crumb topping. With just a few basic steps, you’ll have a dessert that looks and tastes like it took hours to create.
Key Ingredients in Apple Cream Cheese Bars
- Apples: The star of the show! Opt for tart, crisp varieties like Granny Smith or Honeycrisp, which hold up well during baking and provide a nice contrast to the sweet cream cheese layer.
- Cream cheese: This adds a tangy, rich layer that complements the apples perfectly. Make sure your cream cheese is softened to room temperature to avoid lumps in the mixture.
- Sugar: A combination of granulated sugar for sweetness and brown sugar for a hint of molasses gives these bars a depth of flavor.
- Eggs: Large eggs are whipped into the cream cheese to make it light and velvety, while one is mixed into the crust and crumble dough to act as a binder.
- Spices: Cinnamon and nutmeg add warmth and elevate the flavor of the apples, making every bite taste like autumn.
- Flour and butter: These form the base and topping of the bars, providing a cookie-like crumbly texture that’s so satisfying.
How to Make Apple Cream Cheese Bars
- Make the crust. Mix flour, sugar, and butter to create a crumbly mixture, press most of it into a 9×13-inch metal baking pan, and bake until lightly golden.
- Make the cream cheese layer: Beat cream cheese with sugar, eggs, and vanilla extract until smooth. Spread this mixture over the baked crust.
- Prepare the apple filling. Toss diced apples with sugar and spices and spread this over the cream cheese layer.
- Finish with a crumb topping: Use the remaining crust mixture to create a crumb topping, and sprinkle it over the apples.
- Bake and cool: Bake the bars until the top is golden and the cream cheese layer is set. Let them cool completely.
Helpful Swaps
- Fruit swaps: If you don’t have apples, try using pears or peaches. Both fruits work well with the cream cheese and add a unique twist to the recipe.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make these bars suitable for those with gluten sensitivities.
- Dairy-free: Use a dairy-free cream cheese alternative and plant-based butter to make a dairy-free version of this recipe.
- Nut additions: Add a handful of chopped walnuts or pecans to the crumb topping for extra crunch and flavor.
Apple Cream Cheese Bars Recipe
Every bite combines the coziness of an apple crisp with the richness of a creamy cheesecake.
Prep time 30 minutes
Cook time 1 hour 10 minutes to 1 hour 19 minutes
Serves 16 to 20
Nutritional Info
Ingredients
For the cream cheese filling:
- 3 (8-ounce) packages
cream cheese
- 3/4 cup
granulated sugar
- 3
large eggs
- 1 1/2 teaspoons
vanilla extract
For the crust and topping:
Cooking spray
- 3 cups
all-purpose flour
- 1/2 cup
granulated sugar
- 1/2 cup
packed light brown sugar
- 1/2 teaspoon
baking powder
- 1/2 teaspoon
kosher salt
- 1 teaspoon
vanilla extract
- 1
large egg
- 2 1/2 sticks (10 ounces)
cold unsalted butter
- 1 teaspoon
ground cinnamon
- 1/4 teaspoon
ground nutmeg
For the apple filling:
- 1 1/2 pounds
crisp apples, such as Granny Smith or Honeycrisp (about 3 large or 6 small)
- 2 tablespoons
granulated sugar
- 1/2 teaspoon
vanilla extract
- 1/2 teaspoon
ground cinnamon
- 1/4 teaspoon
ground nutmeg
- 1/4 teaspoon
kosher salt
Instructions
Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F. Place 3 (8-ounce) packages cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until the cream cheese is softened, about 30 minutes. Meanwhile, make the crust and fillings.
Make the crust and topping:
Lightly coat a 9x13-inch baking pan, preferably metal, with cooking spray. Line the bottom and sides of the pan with 2 sheets of parchment paper, arranging them perpendicular to each other and making sure they hang over the sides by at least an inch to form a sling.
Place 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
Lightly beat 1 large egg in a small bowl. Dice 2 1/2 sticks cold unsalted butter. Scatter the butter cubes over the flour mixture and use a pastry cutter or your hands to work together until the butter pieces are no larger than a pea.
Add the egg and 1 teaspoon vanilla extract and stir to combine. The mixture should be crumbly and hold together when squeezed.
Transfer 4 cups of the dough to the baking pan and press in with your hands until it evenly covers the bottom. Bake until the crust looks dry and lightly golden-brown, 15 to 20 minutes.
Meanwhile, add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the remaining dough and toss until combined to make the topping. Refrigerate while you make the apple and cream cheese layers.
Make the apple and cream cheese fillings:
Peel, core, and cut 1 1/2 pounds crisp apples into 1/4-inch pieces (about 4 1/2 cups). Place in a large bowl. Add 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt, and stir to coat the apples.
Add 3/4 cup granulated sugar to the bowl of cream cheese. Beat with the paddle attachment, starting at medium speed and gradually increasing to high, until creamy, fully combined, and fluffy, 4 to 5 minutes total. Stop and scrape down the bottom and sides of the bowl halfway through.
Beat in 3 large eggs on medium speed one at a time, stopping to scrape down the bottom and sides of the bowl after each addition, until fully incorporated. Add 1 1/2 teaspoons vanilla extract and beat on medium-low speed until fully combined and smooth.
Assemble and bake:
Transfer the cream cheese filling onto the par-baked crust (it’s OK if it’s still hot) and spread into an even layer. Distribute the apple filling evenly over the cream cheese filling, leaving any juices behind in the bowl. Crumble the topping evenly over the top.
Bake until the top is golden-brown and the filling is set but still a little jiggly in the center, 55 to 65 minutes. Place on a wire rack and let cool completely, 1 to 2 1/2 hours. Cover the pan loosely with aluminum foil or plastic wrap and refrigerate until completely cold, at least 24 hours and up to 3 days.
When ready to serve, grasp the excess parchment and lift the slab out of the pan and onto a cutting board. Cut into 16 to 20 pieces, rinsing and drying the knife with warm water between each slice for picture-perfect cuts.
Recipe Notes
Make ahead: The bars can be made, covered, and refrigerated for up to 3 days. It can also be frozen, wrapped well, for up to 1 month. Thaw in the refrigerator.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.