Ingredients

Streusel Topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 cup unsalted butter (melted)

Apple Layer:

2 cups peeled, cored, and diced apples (about 2 medium-sized apples)
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
1 teaspoon lemon juice

For the Crust:

2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
3/4 cup cold butter, diced

Cheesecake Filling:

8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract (or vanilla bean paste)
1 large egg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal later.

Step 2: Prepare the streusel topping by mixing together 1/2 cup flour, brown sugar, granulated sugar, and 1 teaspoon cinnamon in a small bowl. Stir in the melted butter until the mixture is crumbly and resembles damp sand. Set aside.

Step 3: In a food processor, pulse 2 cups flour, powdered sugar, and salt a few times to combine. Add cold diced butter and pulse until coarse crumbs form with some small butter pieces remaining.

Step 4: Pour the crust mixture into the prepared pan and press evenly to form the crust. Bake for 18–20 minutes until edges are lightly golden and crust is set. Remove from oven and cool slightly.

Step 5: For the cheesecake filling, beat the softened cream cheese in a medium bowl until smooth. Add heavy cream, granulated sugar, flour, and vanilla extract, mixing well. Stir in the egg just until combined.

Step 6: Toss diced apples with cinnamon, granulated sugar, and lemon juice until evenly coated.

Step 7: Spread the cheesecake filling evenly over the baked crust. Arrange the cinnamon-sugar apples on top, then sprinkle the streusel topping over the apples.

Step 8: Bake for 35–40 minutes, until the center is set and the top is lightly golden. Cool completely in the pan on a wire rack.

Step 9: Refrigerate the bars for at least 2 hours to firm up. Use the parchment overhang to lift the bars out and cut into squares before serving.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet-tart flavor that complements the creamy cheesecake.

For extra texture, add chopped nuts such as walnuts or pecans to the streusel topping.

Try swapping the cinnamon in the apple layer for pumpkin pie spice for a warm autumn twist.

Make sure the cream cheese is softened to avoid lumps in the filling for a smooth texture.

FAQs

Can I use a different type of apple for this recipe?

Yes, you can use any firm apple variety. Tart apples like Granny Smith work well to balance sweetness, but sweeter apples like Fuji or Honeycrisp will yield a sweeter apple layer.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the filling creates a barrier that helps prevent sogginess. Also, be sure not to overload the apple layer with juice and evenly distribute the streusel topping to protect the surface.