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APPLE CRISP CHEESECAKE BARS

Apple Crisp Cheesecake Bars combine creamy cheesecake with spiced apples and a crunchy oat topping for a delicious dessert that merges the best of both worlds. These bars are perfect for fall or any time you crave a comforting, sweet treat.
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Ingredients
  

Brown Sugar Shortbread

  • 8 ounces unsalted butter room temperature
  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 cups AP flour

Crisp Topping

  • 1/2 cup AP flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 ounces unsalted butter cold and cubed
  • 1/2 cup rolled oats

Brown Sugar Vanilla Bean Cheesecake

  • 16 ounces cream cheese room temp
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla bean paste
  • 1 Tbsp. whiskey

Apple Layer

  • 3 medium sized granny smith apples
  • 2 Tbsp. granulated sugar
  • 3/4 tsp. cinnamon
  • 1/2 tsp. fresh ground nutmeg

Instructions
 

Brown Sugar Shortbread

  • Preheat oven to 325 degrees.
  • Spray 9x13" pan with nonstick spray, line with parchment paper, and spray with nonstick again.
  • In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
  • Mix in vanilla bean paste.
  • Mix in flour and salt, mixing just until combined.
  • Press dough into the prepared pan and bake for 20 minutes, rotating once halfway through.
  • Remove from the oven and set aside to cool. Raise oven temperature up to 350 degrees.

Crisp Topping

  • Add flour, brown sugar, salt and cinnamon to the bowl of a food processor. Pulse once or twice just to mix everything together.
  • Add very cold, cubed butter to the mixture and pulse a few times, just until the butter is the size of small peas.
  • Transfer mixture to a bowl and stir in oats. Pop it in the freezer till ready to use.

Cheesecake Layer

  • In the bowl of an electric mixer, mix cream cheese and sugars on medium speed until smooth.
  • Add eggs one at a time followed by vanilla bean paste and whiskey, scraping down the bowl as needed to ensure everything is combined.
  • Set aside until ready to assemble.

Apple Layer

  • Peel, core and chop apples. You just want to make sure you cut them all about the same size so they bake evenly.
  • Toss apples with sugar, cinnamon and nutmeg.

Assembly

  • Pour cheesecake batter on top of baked shortbread crust.
  • Top with apples.
  • Cover apples with crisp topping.
  • Bake at 350 degrees for about 35 minutes, rotating once halfway through.
  • Allow bars to come to room temperature and then refrigerate.
  • To cut bars, lift cooled bars out of the pan by lifting up the parchment paper. Using a clean, sharp knife, cut bars into squares. Bars should be stored in an airtight container in the fridge.

Notes

  • It is very important to use cold butter when making the crisp topping and make sure to pop it in the freezer after you make it. You want it to be as cold as possible when you top the apples and bake it.
  • I find granny smith apples work best in this recipe because the slight tartness works well with the cheesecake and they hold up very well when baked.
  • You can make the shortbread a few days ahead of time. Just wrap well in plastic wrap and refrigerate until ready to use.
  • You can make the crisp topping ahead of time. I always like to keep a batch of crisp topping prepped and in the freezer ready to go. This way, whether you're making these, my apple crisp bars or just an apple crisp, you're ready to roll!