Cinnamon Apple Crumble Cheesecake Bars
Cinnamon apple crumble cheesecake bars combine three classic desserts in one easy-to-serve treat: buttery biscuit crust, creamy vanilla cheesecake and warm spiced apples finished with a crisp crumble topping.
The soft cheesecake layer balances the sweetness of the apples, while the cinnamon crumble adds texture to every bite. These bars are ideal for autumn gatherings, afternoon tea or family celebrations, but the ingredients are available throughout the year.
For the best result, use firm apples that hold their shape during baking, such as Granny Smith, Braeburn, Pink Lady or Honeycrisp. The cheesecake must cool completely before slicing, so this is an excellent dessert to prepare one day in advance.
Cinnamon Apple Crumble Cheesecake Bars
Recipe
Preparation time
30 minutes
Baking time
45–50 minutes
Chilling time
At least 4 hours
Servings
12 bars
Ingredients
For the biscuit base
- 220 g digestive biscuits or graham crackers
- 90 g unsalted butter, melted
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
For the cheesecake filling
- 500 g full-fat cream cheese, at room temperature
- 120 g granulated sugar
- 2 large eggs, at room temperature
- 100 ml sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon plain flour
- A small pinch of salt
For the apple layer
- 3 medium apples
- 25 g unsalted butter
- 40 g brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornflour
For the crumble topping
- 90 g plain flour
- 60 g rolled oats
- 70 g brown sugar
- ½ teaspoon ground cinnamon
- 70 g cold unsalted butter, cut into cubes
- A pinch of salt
Optional decoration
- Salted caramel sauce
- Icing sugar
- Whipped cream
Instructions
1. Prepare the baking tin
Preheat the oven to 175°C.
Line a 20 × 20 cm square baking tin with baking paper, leaving some paper hanging over the sides. This will make the cheesecake bars easier to remove after chilling.
2. Make the biscuit base
Place the biscuits in a food processor and blend until they resemble fine crumbs.
Transfer them to a bowl and add the melted butter, brown sugar and cinnamon. Stir until the mixture looks like damp sand.
Press the crumbs firmly and evenly into the base of the prepared tin. Use the bottom of a glass to create a compact layer.
Bake for eight minutes, then remove the tin from the oven and allow the base to cool slightly.
3. Prepare the apples
Peel and core the apples, then cut them into small cubes.
Melt the butter in a frying pan over medium heat. Add the apples, brown sugar, cinnamon, nutmeg and lemon juice.
Cook for approximately five minutes, stirring occasionally, until the apples begin to soften but still hold their shape.
Sprinkle over the cornflour and stir for another minute. Remove the pan from the heat and leave the apple mixture to cool.
4. Make the crumble topping
Place the flour, oats, brown sugar, cinnamon and salt in a bowl.
Add the cold butter cubes. Rub the butter into the dry ingredients using your fingertips until the mixture forms irregular crumbs.
Some pieces should remain larger, as this creates a better crunchy texture after baking. Refrigerate the crumble while preparing the cheesecake filling.
5. Prepare the cheesecake filling
Place the cream cheese and sugar in a large mixing bowl.
Beat on low speed until smooth and creamy. Avoid beating excessively, as too much air can cause cracks during baking.
Add the eggs one at a time, mixing gently after each addition.
Add the sour cream, vanilla extract, flour and salt. Mix only until the ingredients are combined and the filling is smooth.
6. Assemble the cheesecake bars
Pour the cheesecake filling over the baked biscuit base and spread it evenly.
Spoon the cooled apple mixture over the cheesecake layer. Distribute the apples across the surface without pressing them deeply into the filling.
Sprinkle the chilled crumble mixture evenly over the apples.
7. Bake
Bake for approximately 37 to 42 minutes.
The edges should appear set, while the centre should still have a slight wobble when the tin is gently moved. The cheesecake will continue to firm as it cools.
Avoid baking until the centre is completely solid, as this can produce a dry texture.
8. Cool and chill
Remove the tin from the oven and place it on a wire rack.
Allow the cheesecake to cool completely at room temperature. Cover the tin and refrigerate for at least four hours, although overnight chilling will produce the neatest slices.
9. Cut into bars
Lift the chilled cheesecake from the tin using the baking paper.
Use a large, sharp knife to cut it into 12 bars. Clean the knife between cuts to keep the layers tidy.
Drizzle with salted caramel sauce shortly before serving, when desired.
Helpful Tips
Use full-fat cream cheese for a firm, rich filling. Reduced-fat varieties often contain more moisture and may prevent the bars from setting correctly.
The apple mixture must cool before it is added to the cheesecake. Hot apples can soften the filling and affect the final texture.
For a nutty crumble, add 40 g of chopped pecans or walnuts. You can also replace the digestive biscuit base with crushed cinnamon biscuits.
Store the bars in an airtight container in the refrigerator for up to four days. They can also be frozen without the caramel topping for approximately one month.
Conclusion
Cinnamon apple crumble cheesecake bars offer a satisfying combination of creamy, fruity and crunchy textures. The cinnamon-spiced apples bring warmth and freshness, while the cheesecake filling keeps the dessert smooth and balanced.
Serve the bars chilled with a light drizzle of caramel sauce, a spoonful of whipped cream or a simple cup of coffee. Because they can be made in advance and sliced into individual portions, they are especially convenient for parties, family dinners and seasonal celebrations.
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