If you’re looking for a dessert that feels like a cozy hug in every bite, this Apple Cinnamon Cheesecake Bars Recipe is just what you need. Imagine tender, spiced apples nestled in creamy cheesecake, all atop a buttery graham cracker crust — it’s the perfect balance of sweet and comforting. Whenever I make these bars, they’re an instant hit, especially during chilly evenings or whenever I want something that tastes like fall but feels a bit indulgent.

What makes this Apple Cinnamon Cheesecake Bars Recipe so special is how effortlessly it blends flavors and textures. The warm cinnamon-apple filling combines beautifully with the rich, smooth cheesecake, and the crust adds just the right crunch. Plus, drizzling caramel and sprinkling sea salt on top takes it to another level — trust me, your friends or family will ask you to make this again.

Ingredients You’ll Need

Each ingredient in this Apple Cinnamon Cheesecake Bars Recipe has a role in creating those layers of flavor and texture. When you shop for them, aim for fresh apples and good-quality cream cheese, since they really make a difference in the final taste and texture.

Butter: Melted butter helps bind the graham cracker crust and adds richness.
Graham cracker crumbs: This forms the crunchy, slightly sweet base — you can find these pre-crumbled or make your own from crackers.
Sugar: Used both in the crust and filling for just the right amount of sweetness.
Ground cinnamon: Adds warm spice to the crust and apples — a must-have for that autumn vibe.
Cream cheese: Make sure it’s at room temperature for the smoothest filling.
Eggs: These give structure to the cheesecake, helping it set nicely without cracking.
Salt: Just a pinch balances the sweetness perfectly.
Apples: Peeled and sliced small — sweet-tart varieties like Fuji or Honeycrisp work great here.
Caramel sauce: Drizzling this on top adds a delightful, gooey finish.
Sea salt: Sprinkled on top for that irresistible sweet-salty combo.

Variations

I love tweaking this Apple Cinnamon Cheesecake Bars Recipe depending on the season or who I’m making it for. It’s pretty flexible, so don’t be afraid to experiment and make it your own!

Gluten-free crust: I once swapped graham cracker crumbs for ground almonds and gluten-free cookies — it turned out just as delicious for a gluten-free friend.
Spiced apple mix: Adding a dash of nutmeg or allspice to the apples can deepen the flavor during colder months.
Vegan option: Though I haven’t tried this one myself, you could use vegan cream cheese and a flax egg substitute to make a dairy-free version.
Nutty crunch: Sprinkle chopped toasted pecans or walnuts on top before baking for extra texture.
Seasonal fruits: Swap apples for pears or mix in some dried cranberries for a festive twist.

How to Make Apple Cinnamon Cheesecake Bars Recipe

Step 1: Prep the crust with love

Start by preheating your oven to 350°F and lining a 9×9 inch baking pan with parchment paper — I spray the pan first so the parchment sticks better, which helps when lifting the bars out later. Mix melted butter, cinnamon, sugar, and graham cracker crumbs in a bowl until they’re evenly combined. Press this mixture firmly and evenly into the pan. Using the bottom of a glass helps pack it down to get that nice, compact crust. Bake it for 10 minutes so it sets just right — this step keeps your crust from getting soggy once the cheesecake filling goes on.

Step 2: Coat the apples with cinnamon sugar

While the crust is baking, toss your peeled and sliced apples with the sugar and cinnamon. This not only flavors the apples but helps draw out a bit of juice, softening them slightly for that perfect tender bite inside the cheesecake. Keep the pieces small so they distribute evenly throughout the bars.

Step 3: Whip the creamy cheesecake filling

In a mixer, beat the room-temperature cream cheese, sugar, eggs, and salt until everything is silky smooth — about 5 minutes on medium-high is my sweet spot. This makes sure your filling will be perfectly creamy without lumps. Then, gently fold in the apple mixture; be careful not to overmix because you want those apples to stay chunky and delicious inside the bars.

Step 4: Bake to perfection

Pour the cheesecake mixture evenly over your pre-baked crust and smooth the top with a spatula. Bake uncovered for around an hour — you’ll know it’s done when the edges have set and the center is just a tiny bit wobbly. I usually check gently by giving the pan a small shake; that little jiggle means it’s perfect because it will firm up as it cools.

Step 5: Cool and add the finishing touch

Let your bars cool completely in the pan before trying to slice them — this helps prevent cracks or crumbles. Once cooled, lift them out using the parchment paper edges and cut into squares. The final step is my favorite: drizzle caramel sauce on top and sprinkle lightly with sea salt. That sweet and salty combo really makes each bite irresistible.

How to Serve Apple Cinnamon Cheesecake Bars Recipe

A white tray with six items arranged neatly on a white marbled surface: two brown eggs placed at the top left, below them a white bowl filled with white crumbly cottage cheese with a soft texture, to the right of the eggs a white bowl containing a light golden liquid with small granules sprinkled on top, below the golden liquid is a rectangular block of smooth white cream cheese resting flat, under the cottage cheese is a white bowl packed with dark brown sugar with a crumbly texture, and next to the cream cheese on the bottom right is a small white bowl of coarse salt accompanied by two brown cinnamon sticks placed beside it, all items clearly separated and shown from a top view photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often add a few toasted pecans or a tiny dollop of whipped cream when serving these bars. Sometimes a sprinkle of cinnamon or a dusting of powdered sugar adds just the right touch for presentation. The sea salt and caramel really steal the show though — highly recommend not skipping those!

Side Dishes

These cheesecake bars are a dessert star, but they also pair beautifully with a hot cup of coffee or spiced chai tea. For gatherings, I like serving them alongside fresh fruit or a simple vanilla ice cream scoop — the cold creaminess contrasts so nicely with the warm spices.

Creative Ways to Present

For special occasions like holiday parties, I’ve arranged these bars on a rustic wooden board with small jars of extra caramel sauce and sea salt on the side for guests to customize. You could also cut them into mini squares and serve on toothpicks for a fun bite-sized dessert option. Wrapping individual bars in parchment paper tied with twine makes a charming gift too!

Make Ahead and Storage

Storing Leftovers

I keep leftover Apple Cinnamon Cheesecake Bars Recipe tightly wrapped in an airtight container in the fridge — they stay fresh and creamy for up to 5 days. This has saved me many times when I bake in advance for a week’s worth of treats. Just remember to keep them chilled until serving!

Freezing

When I want to prep ahead of time, I freeze these bars wrapped tightly first on a baking sheet until solid, then wrap in plastic and foil. They freeze well for about 3 months without losing flavor or texture. Thaw them in the fridge overnight before enjoying.

Reheating

I usually serve these bars chilled, but if you want them warm, a quick 15-second zap in the microwave works wonders without melting the cheesecake filling too much. Just be careful not to overheat — you want it soft, not runny.

FAQs

Can I use other types of apples for this Apple Cinnamon Cheesecake Bars Recipe?

Absolutely! While Fuji or Honeycrisp apples are my favorite because they’re sweet yet firm, you can use Granny Smith for a tarter flavor or even Gala for a sweeter twist. Just make sure to cut the apples into small pieces so they cook evenly inside the cheesecake.
How do I prevent cracks in the cheesecake bars?

Mixing the cream cheese batter thoroughly at room temperature and baking at the right temperature helps a lot. Also, allowing the bars to cool completely before cutting prevents cracks. Avoid overbaking by checking the center—it should be just set with a slight jiggle.
Can I make this Apple Cinnamon Cheesecake Bars Recipe dairy-free?

Yes, with some substitutions! Using dairy-free cream cheese and butter alternatives works well. You may also want to experiment with flax or chia eggs instead of regular eggs. The texture might vary slightly, so try a small batch first to see how you like it.
How long do these cheesecake bars keep in the fridge?

Stored in an airtight container, these bars stay fresh and delicious in the fridge for up to 5 days. Beyond that, they may start to lose freshness and texture.
Can I double this recipe for a larger batch?

Yes, just double all the ingredients and bake in a larger pan, like a 9×13 inch. Keep an eye on baking time as you might need to add 10-15 minutes; check for that slight jiggle in the center to know it’s done.

Final Thoughts

This Apple Cinnamon Cheesecake Bars Recipe holds a special place in my kitchen because it delivers that perfect blend of cozy, familiar flavors with a touch of elegance. It’s one of those desserts I make when I want to impress guests without stressing over complicated steps, or just a treat to enjoy myself when the weather cools down. Honestly, if you give this a try, I bet you’ll find yourself reaching for it again and again — it truly feels like a slice of happiness.

Apple Cinnamon Cheesecake Bars Recipe

★★★★★ 4.8 from 90 reviews

Author: Isabella
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Delight in these Apple Cinnamon Cheesecake Bars featuring a buttery graham cracker crust, creamy cinnamon-infused cheesecake filling, and spiced tender apple pieces. Finished with a drizzle of caramel sauce and a sprinkle of sea salt, these bars are perfect for a cozy dessert or a sweet treat any time of year.

Ingredients

Scale

Crust

6 tablespoons butter (melted)
2 cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon ground cinnamon

Apple Filling

2 large apples (peeled, cored, and sliced into small pieces)
¼ cup sugar
½ teaspoon cinnamon

Cheesecake Filling

16 ounces cream cheese (at room temperature)
3 large eggs
¼ cup sugar
¼ teaspoon salt

Topping

Caramel sauce (store-bought)
Sea salt (for sprinkling)

Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper and spray the pan lightly with cooking spray to help the parchment stick. Set aside.
Make the crust: In a medium bowl, combine melted butter, ½ teaspoon ground cinnamon, 3 tablespoons sugar, and graham cracker crumbs. Mix well. Press this mixture evenly into the bottom of the prepared pan using the bottom of a glass to create a thin, compact layer. Bake the crust for 10 minutes or until it is set and slightly golden. Remove from oven.
Prepare the apples: In another bowl, combine the peeled and sliced apples with ¼ cup sugar and ½ teaspoon cinnamon. Toss gently until all apple pieces are evenly coated with the sugar and cinnamon mixture.
Make the cheesecake filling: In the bowl of an electric mixer, beat the cream cheese, ¼ cup sugar, eggs, and ¼ teaspoon salt on medium-high speed for at least 5 minutes until the batter is smooth and creamy. Carefully fold the spiced apples into the cheesecake mixture, ensuring the apples remain intact and evenly distributed.
Assemble and bake: Pour the cheesecake and apple filling evenly over the pre-baked crust. Smooth the top with a spatula. Bake uncovered for about 1 hour, or until the filling is set and slightly puffed around the edges.
Cool and slice: Allow the bars to cool completely in the pan on a wire rack. Once cool, lift the entire block out of the pan using the parchment paper. Slice into 9 squares.
Serve: Drizzle each bar with store-bought caramel sauce and sprinkle lightly with sea salt before serving to add a delicious sweet and salty finishing touch.

Notes

Storage (Refrigeration): Store these bars in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 5 days.
Storage (Freezing): To freeze, cool the bars completely. Place them uncovered on a baking sheet and freeze until solid. Then wrap each bar tightly in plastic wrap followed by aluminum foil. Frozen bars will keep up to 3 months.

Keywords: Apple Cinnamon Cheesecake Bars, cheesecake bars, apple dessert bars, caramel cheesecake, cinnamon cheesecake, graham cracker crust dessert