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Cozy Apple Crisp Cheesecake Bars

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These cozy apple crisp cheesecake bars with oat topping are an easy homemade fall dessert featuring a cinnamon-spiced apple filling, creamy cheesecake layer, and a rustic oat topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup cottage cheese, blended smooth (small-curd preferred)
  • 2 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 3 medium tart apples (like Granny Smith), peeled, cored, and thinly sliced
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 cup old-fashioned rolled oats
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a greased 9×9-inch baking pan. Bake for 8-10 minutes until just set and fragrant. Remove from oven and set aside to cool slightly.
  2. In a large mixing bowl, beat softened cream cheese with a hand or stand mixer until smooth and creamy. Blend the cottage cheese separately in a food processor until silky, then add it to the cream cheese along with eggs, sugar, vanilla extract, and flour. Beat until just combined, avoiding overmixing. Pour this cheesecake batter evenly over the warm crust.
  3. In a bowl, toss sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until well coated. Spread the apple mixture evenly over the cheesecake layer, pressing down gently so the apples nestle into the batter.
  4. In a separate bowl, mix oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter using a pastry cutter, two forks, or fingers until the mixture resembles coarse crumbs with some pea-sized bits. Sprinkle this oat topping evenly over the apples.
  5. Place the pan in the preheated oven and bake for 40-45 minutes until the oat topping is golden brown and the cheesecake layer is set but still slightly jiggly in the center. If the topping browns too quickly, loosely cover with foil after 30 minutes.
  6. Let the bars cool to room temperature, then refrigerate for at least 2 hours or overnight to firm up the cheesecake layer for clean slicing.
  7. Cut into bars and serve slightly chilled or at room temperature. Optionally, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Notes

Do not overmix the cheesecake batter to avoid cracks or spongy texture. Blend cottage cheese thoroughly for a smooth layer. Use tart apples like Granny Smith for best texture. Keep butter cold when making oat topping for a crumbly texture. Watch baking time closely and cover with foil if topping browns too fast. Chill bars well before slicing for clean edges. Dip knife in hot water and wipe between cuts for neat slices.

Nutrition

Keywords: apple crisp, cheesecake bars, fall dessert, oat topping, easy dessert, homemade dessert, apple dessert, cozy dessert

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