apple cheesecake crumble bars

these apple cheesecake crumble bars are full of apple-cinnamon goodness. a buttery biscoff cookie crust cradles a silky cheesecake, topped with tender cinnamon-spiced apples and a generous sprinkle of crumbly biscoff topping.

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these apple cheesecake crumble bars are like a crisp, fall day in dessert form, featuring layers of buttery biscoff crust, velvety cheesecake and spiced apples all topped with a crunchy biscoff crown. each bite is the perfect mix of creamy, crisp and cozy – perfect on a chilly afternoon with a steaming mug of tea.

why you will love this easy apple cheesecake bar recipe

• textures!! – this apple cream cheese dessert has so many different textures in one bite. the contrast between the crumbly crust, silky smooth cheesecake, tender apples and crunchy crumble topping is just perfect.

• impressive but easy – these delicious apple cheesecake bars look impressive with all of their different components and their complex, layered flavour but they’re not as complicated as they seem to make! they do have a fair amount of steps, but all the steps are pretty straightforward and they’re quite hard to mess up.

• comfort food – these apple cheesecake crumble bars combine all of your favourite cozy, nostalgic, autumn flavours in one dessert. perfect for when you’re craving something warm and spiced on a cold day.

learn how to make these apple pie cheesecake bars

these apple cheesecake crumble bars are the perfect dessert for autumn! we’re going to start off by mixing together melted butter with crushed biscoff biscuits or graham crackers. add this to a lined baking pan for the base of our apple cheesecake bars. to make the apple pie filling, we’ll cook chopped apples with brown sugar, cinnamon, some cornstarch and a bit of water until the apples are soft and the mixture is somewhat thick. set it aside to cool slightly. for our creamy cheesecake filling, we’ll mix together cream cheese, sugar, eggs, thick yoghurt, cornstarch and a little bit of salt, then add this on top of the base as well as the apple filling. top with a few dollops of biscoff cookie butter, as well as a crumble made out of flour, brown sugar, butter and crushed biscoff biscuits. then, bake until the crumble is golden and crisp and the cheesecake jiggles slightly when you shake the pan, and we’re done!

apple cheesecake recipe ingredients

• biscoff biscuits or graham crackers – this will be the base for our layered apple cheesecake streusel bars. if you’d like your apple cheesecake bars with a graham cracker crust, feel free to use graham crackers, but i personally think that the spiced flavour of biscoff biscuits just work so well with the apple and cinnamon flavours in this apple cheesecake, so i decided to use these. you can use whatever you like though! just something slightly sweet would work best. we’re going to crush them and mix with butter for the base. i also use crushed biscoff in the apple cheesecake streusel topping for some extra flavour.

• butter – this apple cheesecake recipe uses unsalted butter for the base, for the apple filling and for the crumble topping at the end. feel free to also use salted butter if you’d prefer that.

• cream cheese – we’re going to need quite a lot of cream cheese for our creamy cheesecake filling. i usuALLY like to use the thick blocks of cream cheese over the spreadable kind as i find that it tends to be creamier and richer. but spreadable cream cheese is also perfectly fine to use if that’s all that you have on hand!

• granulated sugar – this recipe uses granulated sugar for the cheesecake filling.

• eggs – in thESE APPLE cheesecake SQUARES, i use 2 large eggs. leave them out at room temperature, so that they incorporate easier with the rest of the ingredients.

• vanilla extract – optional, but a small amount will add a nice, subtle vanilla flavour TO THE CHEESECAKE AND THE APPLE FILLING.

• cornstarch – TO KEEP THESE apple CHEESECAKE BARS EASY TO MAKE, i use a small amount of cornstARCH. THIS WILL HELP THEM SET BETTER AND WILL ALSO MAKE THE cheesecake FILLING SMOOTHER. IF YOU’D PREFER NOT TO USE CORNSTARCH, YOU CAN ALSO USE PLAIN FLOUR OR ALL PURPOSE FLOUR IN PLACE OF THIS. i also use cornstarch to the apple filling as it helps thicken it up a little.

• salt – just a small amount of salt mixed in the CHEESECAKE MIXTURE and crumble mixture BALANCES OUT THE SWEETNESS.

• yoghurt – I’m using yoghurt in the apple cheesecake filling for some added richness and to make the filling extra creamy.

• apples – I LIKE TO MAKE THESE apple pie CHEESECAKE BARS WITH granny smith apples, BUT YOU CAN really USE any kind of tart, crisp apples that hold their shape when cooked or baked. we’re going to cook these over the stove until soft before adding them on top of our cheesecake filling.

• ground cinnamon -i just add some ground cinnamon to the apples when cooking them. you can also add some cinnamon to the actual cheesecake filling but i didn’t do this.

• water – just a small amount of water with the cornstarch in the apple filling will help give us a thicker filling that’s a bit more juicy.

• biscoff spread/biscoff cookie butter – i like to add a few dollops of biscoff spread on top of the cheesecake filling for some extra flavour that works really well with the cinnamon and apples.

• flour – i use plain flour or all purpose flour for the apple cheesecake crumble topping.

• brown sugar – also for the apple cheesecake topping, i like to use brown sugar – this light muscovado sugar is one of my favourites. this just gives it some extra flavour and colour. you can also just use granulated sugar as well if you prefer. i also add brown sugar to the apples when cooking them to add some sweetness.

tools:

• a pot for cooking the apples over the stove

• medium bowl – we’ll need a medium-sized bowl for the crumb topping for these apple cheesecake crumble bars.

• 2 large bowls – we’ll be adding all of the cheesecake ingredients to one bowl so you’ll need a fairly big bowl to fit all of them in so that it’s easier to mix. you’ll also need a bowl for the biscuits/graham crackers and butter mixture.

• whisk or electric mixer – we need to make sure that the cheesecake mixture is smooth and lump free, so we need to mix it using a whisk or electric mixer. the mixer will make things easier and quicker but using a whisk is also completely fine.

• parchment paper or baking paper – lining your baking pan with parchment paper will make it easier to lift the apple cheesecake bars out once they’re done.

• 9×13 inch baking pan – i’m using a 9×13 inch pan for these apple crumble cheesecake bars – you can also use an 8×8 inch pan for extra thick cheesecake bars.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat oven and grease and line a baking pan for your apple cheesecake bars. let some of the paper hang over the edges so that it’s easier to lift them out once they’re done.

step two: in a medium or large mixing bowl, add all of your biscoff biscuits or graham crackers. use something like a rolling pin to crush them until fine. feel free to use a food processor or to just put them in a bag and crush them that way – whatever works for you.

step three: melt butter, then add it to the crushed biscoff biscuits/graham crackers and mix it in.

step four: add the biscuit/graham cracker mixture to your lined baking pan. use a glass or cup to press it down until the crust is a smooth and even layer. then, place the pan in the fridge while you make the apple cream cheese filling.

step five: in a pot, add peeled and chopped apples. add the butter, brown sugar, ground cinnamon, cornstarch and water. keep mixing this and cook over low-medium heat until the apples start to soften and the mixture starts to thicken up. you can add more water if needed. once the apples are soft and tender, remove the pot from the heat, and let it cool. then, stir some vanilla extract through the apple filling.

step six: in a large bowl, add room temperature cream cheese. mix this until it becomes soft and creamy. then, add granulated sugar and whisk it into the cream cheese until the sugar dissolves and you can no longer feel sugar granules between your fingers.

step seven: add vanilla to the cheesecake filling and mix it in. crack 2 eggs and mix them in one by one until incorporated into the mixture.

step eight: sift cornstarch into the cheesecake filling, and then add a small amount of salt. whisk these into the mixture.

step nine: add yoghurt to the mixture, then gently mix this in until the mixture looks smooth and thick.

step ten: pour the creamy cheesecake filling on top of your biscuit/graham cracker crust, and smooth it out into an even layer.

step eleven: gently add the apple pie filling on the cheesecake mixture. add dollops of biscoff spread over the mixture.

step twelve: make the crumble. in a medium-sized bowl, add all purpose flour or plain flour, then add light brown sugar, salt and some crushed biscoff cookies. mix all of this together.

step thirteen: add softened butter to the bowl, and use your hands to rub the butter into the flour mixture. keep doing this until you create a mix of small and large crumbles.

step fourteen: add a layer of the crumble mixture on top of the apple cheesecake filling, then bake this for 45-50 minutes. the crumble should look crisp and golden brown, and the cheesecake should wobble slightly when you gently shake the pan.

step fifteen: let your apple cheesecake dessert cool completely at room temperature, then place it in the fridge. let the cheesecake set in the fridge overnight.

step sixteen: remove the cheesecake from the fridge the next morning, lift them out of the pan, then use a sharp knife to slice them into even squares.

optional step seventeen: drizzle each apple cheesecake slice with salted caramel.

step eighteen: let’s eat!

tips and notes

• use room temperature ingredients. leave your cream cheese, eggs, yoghurt and butter out at least 30 minutes before you start making these apple cheesecake crumble bars. this will make it easier for you to get a smooth and creamy cheesecake filling and make it easier to make the crumble. cold ingredients will just be a little more difficult to combine together.

• crush the graham crackers or biscoff biscuits finely for your crust. we want to make sure the base layer is even, so make sure you crush them into fine crumbs. i just put them in a bowl, then used a rolling pin to crush them. to make it easier, you might want to use a food processor or put them in a sealed plastic bag and crush them with a rolling pin.

• when pressing the graham cracker or biscuit crumbs into your baking dish, use a flat-bottomed glass or measuring cup to press them together and make an even and firm layer.

• for the apple filling, stick to tart, crisp apples such as honeycrisp or granny smith apples over softer apples, which can get mushy when cooked. we want the apples to be soft, but still hold their shape in these cheesecake bars.

• cut apples into small, uniform chunks or slices so that they are able to cook evenly.

• adjust the cinnamon in the apple filling to your taste. i found 1 tsp to be perfect for me, but it depends on your taste. feel free to also add some cinnamon to the actual cheesecake layer.

• adjust sugar in the apple mixture depending on how naturally sweet your apples are. if your apples are a bit more sour, you might want to increase the sugar in the apple filling. keep in mind that we’ll also be adding biscoff spread to the cheesecake along with the apple mixture, so you don’t want it to be overly sweet.

• when adding the dollops of biscoff, you might want to warm it slightly so that it’s easier to handle. space the dollops out evenly or swirl them through the cheesecake layer for a more consistent biscoff flavour throughout.

• try not to over mix the cheesecake batter. once you add the eggs in, mix the cheesecake batter gently, and only mix until the ingredients are just combined and smooth.

• when making the crumble topping, use cold or softened butter. cold butter helps create a more textured crumble, but i personally find it easier to make a crumble with softened butter so i usually do this.

• make sure you preheat the oven so that it’s already hot by the time you place your apple cheesecake bars in the oven. this will ensure that the cheesecake bakes evenly and that it won’t take longer to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your cheesecake bars. don’t just bang them in the oven and leave until the designated time is up. you want to take your apple cheesecake bars out when the crumble topping is golden and crisp, and the cheesecake wobbles slightly when you gently shake the pan. you don’t want the cheesecake to be completely set when you remove it from the oven as it’s going to firm up as it cools anyway, so be sure to keep an eye on it.

• once your apple cheesecake is out of the oven, it will be wobbly and soft and you won’t be able to slice anything. you need to let it cool completely at room temperature, and then place the baking dish in the fridge and let this set overnight.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• when slicing up your set apple cheesecake bars, use a sharp knife for clean, even slices, and wipe the knife between cuts.

• store any leftover apple cheesecake bars in an airtight container in the fridge for up to five days.

frequently asked questions

1. can i use a different type of cookie for the base?

   – yes, you can absolutely use any kind of cookie or biscuit you like for the base of these apple cheesecake bars. i went with biscoff as the spiced flavour of the biscoff biscuits works really well with the apple and cinnamon.

2. can i make these apple cheesecake bars without cornstarch?

   – i use a small amount of cornstarch in this apple cheesecake recipe just to help thicken and stabilise the cheesecake filling. you can make these cheesecake bars without the cornstarch, but they may be a little softer and more difficult to set. alternatively, you can use an equal amount of plain flour or all purpose flour to help thicken it.

   – i also use a small amount of cornstarch in the apple mixture, as this helps thicken the juices and give you a thicker filling. however, it’s absolutely not necessary, so you can leave it out if you like.

3. can i make these apple cheesecake bars without yoghurt?

   – the yoghurt in this apple cheesecake bars recipe helps make the cheesecake layer more rich and creamy and helps balance out the sweetness a little. if you don’t have any yoghurt or would prefer not to use it, you can substitute it with sour cream or even heavy cream. bear in mind that using heavy cream will give you a runnier cheesecake mixture.

4. do i have to use vanilla to make these apple cheesecake bars?

   – the vanilla in this recipe is optional. i like the subtle vanilla flavour it gives to the cheesecake bars and the apple pie filling, but if you would prefer not to use it or don’t have it, that’s also completely fine.

5. can i make the apple cheesecake topping without brown sugar?

   – brown sugar adds moisture, flavour and colour to the crumble topping, but you can absolutely just substitute it for the same amount of granulated sugar. there will be some differences in taste and texture, but otherwise it’ll be fine.

6. can i use a different type of fruit instead of apples?

   – yes, you can use a different type of fruit, such as pears, as they have a similar texture to apples and would work well with the spices in these apple cheesecake crumble bars. for something a bit more summery, something like peaches and nectarines would also work really well. just bear in mind that the sweetness of fruits usually varies so you might need to adjust the amount of sugar you use in the fruit filling depending on what fruit you use.

7. do i have to make this apple cheesecake with the streusel topping?

   – the crumble topping provides a lovely crunch and texture as well as some extra warmth and flavour from the brown sugar and spiced biscoff biscuits that i think goes great with these cheesecake bars! but if you want to keep this apple cheesecake easy, you can definitely make it without the crumble topping or even experiment with other toppings.

8. what other toppings could i use on these apple cheesecake bars instead of the crumble?

   – i personally love this apple cheesecake with a streusel topping for the extra crunch and flavour it gives, but if you’d rather skip it, there are a number of different toppings you could use instead. for example, apple cheesecake with caramel sauce would be a great option, or even salted caramel. some other options could be chopped nuts, an oat topping, or even a sprinkle of cinnamon sugar.

9. my crumble topping is too dry/wet – how do i fix this?

   – if your crumble topping is too dry, just add a bit more softened butter and mix that in. if it’s too wet, add more flour and mix that in until it reaches a crumble consistency.

10. can i add nuts or oats to the crumble topping?

    – absolutely! nuts like chopped pecans or walnuts would be a great addition and work really well with the rest of the flavours. oats would also be a great way to add some extra crunch to the crumble topping.

11. can i use canned apple pie filling instead of fresh apples?

    – yes, you can. fresh apples would be best, but you can definitely use canned filling if you want to keep this apple cheesecake simple and quick. just make sure to drain any excess liquid before using.

12. my biscoff spread is too firm to dollop on top of the cheesecake – what should i do?

    – if your biscoff spread is too firm, simple place it in the microwave and warm it up in short bursts until it’s soft enough to dollop easily or swirl around in the cheesecake batter.

13. how do i know when these apple cheesecake crumble bars are done baking?

    – you’ll know that the cheesecake bars are done when the edges of the cheesecake layer are set and the centre is fairly set but slightly jiggly when you gently shake the pan.

14. can i make these apple cheesecake bars in advance?

    – yes, you can make them in advance. in fact, i recommend chilling them in the fridge overnight so that they have time to set before slicing, so making them ahead of time would actually be ideal!

15. can i freeze these apple cheesecake bars?

    – yes, you can. wrap individual bars tightly with plastic wrap and foil before freezing, and thaw frozen cheesecake bars in the fridge before serving.

16. can i bake these apple cheesecake bars in an 8×8 inch pan?

    – i baked these apple cheesecake bars in an 9×13 inch pan, so baking them in an 8×8 inch pan will give you very thick cheesecake bars. you can definitely do this if you want to, but you will need to bake the apple cheesecake crumble bars for longer to ensure that they’re properly baked.

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