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Apple cheesecake bar with creamy cheesecake, spiced apples, buttery crumble and maple glaze.

Apple Cheesecake Bars with Maple Glaze

Creamy apple cheesecake bars layered with cinnamon-spiced apples and a buttery brown sugar crumble, then finished with an easy maple glaze. A delicious make-ahead dessert for fall!
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Prep Time 25 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Crust & Crumble
  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 10 tablespoons unsalted butter melted
  • 1 large egg yolk
  • Spiced Apples
  • 2 cups peeled and diced apples about 2 medium apples
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Cheesecake Filling
  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Maple Glaze
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the bars from the pan.
  2. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt, and baking powder. Stir in the melted butter and egg yolk until a crumbly mixture forms.
  3. Press enough of the mixture firmly into the bottom of the prepared pan to form an even crust, reserving the remaining mixture for the topping.
  4. Bake the crust for 10 minutes. Remove from the oven and set aside while you prepare the remaining layers.
  5. Toss the diced apples with the brown sugar, cinnamon, and nutmeg. If the apples release excess liquid while they sit, leave the extra liquid behind when assembling the bars.
  6. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Mix in the sour cream and vanilla.
  7. Add the egg and mix just until combined.
  8. Spread the cheesecake filling evenly over the warm crust.
  9. Spoon the spiced apples evenly over the cheesecake filling. Sprinkle the reserved crumble mixture over the apples.
  10. Bake at 350°F for 40 to 45 minutes, or until the edges are set and the center still has a slight jiggle.
  11. Cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
  12. To make the maple glaze, whisk together the powdered sugar, maple syrup, milk, vanilla, and salt until smooth. Add a small amount of additional milk if needed to reach a thick but drizzleable consistency.
  13. Drizzle the maple glaze over the completely chilled bars. Allow the glaze to set slightly, then slice and serve.

Notes

  • Use full-fat block-style cream cheese and allow it to soften to room temperature for the smoothest cheesecake filling.
  • Dice the apples fairly small so they become tender and the finished bars are easy to slice.
  •  If the apples release a lot of juice after mixing with the sugar and spices, leave the excess liquid behind.
  • Don't overbake the bars. A slight jiggle in the center is fine. The cheesecake will continue to set as it cools and chills.
  • Chill for at least 4 hours before slicing. Overnight chilling gives you an especially firm cheesecake layer and clean slices.
  • Store leftovers covered in the refrigerator for up to 4 days.