Pin This creamy apple crisp cheesecake square recipe combines my grandmother's classic cheesecake with the warmth of apple crisp. The contrast between the velvety cream cheese layer and textured oat topping creates a dessert that's nostalgic yet impressive enough for special occasions.
I first created these squares for a holiday potluck when I couldn't decide between apple crisp and cheesecake. They disappeared within minutes, and now they're requested at every family function from Thanksgiving to summer reunions.
Ingredients
- Graham cracker crumbs: provide the perfect buttery base that complements both the cheesecake and apple layers. Look for crackers without high fructose corn syrup.
- Full fat cream cheese: creates that signature rich texture. Always use blocks not whipped or spreadable varieties for the best structure.
- Granny Smith apples: offer tartness that balances the sweet cheesecake. Their firm texture holds up well during baking.
- Old fashioned oats: not quick oats give the topping its classic rustic texture. Toast them lightly beforehand for enhanced nutty flavor.
- Unsalted butter: controls the salt level in both crust and topping. European style butter with higher fat content makes an even richer result.
- Ground cinnamon and nutmeg: create that signature fall aroma. Freshly grated nutmeg makes a noticeable difference if available.
Instructions
- Prepare the Pan:
- Line your 9x9 baking dish with parchment paper extending up two sides. This creates handles for lifting the finished bars. Spray lightly with cooking spray to prevent any sticking along the edges.
- Create the Perfect Crust:
- Mix graham cracker crumbs thoroughly with sugar before adding melted butter. Press firmly into the pan using the bottom of a measuring cup for an even compact layer. Bake until just fragrant about 8 minutes. Cool for at least 15 minutes before adding cheesecake.
- Master the Cheesecake Layer:
- Beat room temperature cream cheese until completely smooth with no lumps. Add sugar and continue beating until light and fluffy about 2 minutes. Add eggs one at a time waiting until each is fully incorporated. Mix in sour cream vanilla flour and salt just until combined. Overbeating introduces air that can cause cracks.
- Prepare the Apple Layer:
- Cut apples into small uniform 1/4 inch pieces so they cook evenly and are easy to slice through later. Toss immediately with lemon juice to prevent browning. Add spices and sugar coating each piece thoroughly. Distribute evenly over the cheesecake batter.
- Create the Crumble Topping:
- Keep butter very cold for the best texture. Cut it into small cubes then work it into the dry ingredients using your fingertips. Stop when the mixture resembles coarse crumbs with some pea sized butter pieces remaining. Sprinkle evenly over the apples.
- Bake to Perfection:
- Place in the center rack of your preheated oven. After 30 minutes check for excessive browning and cover loosely with foil if needed. The center should still have a slight jiggle when done. It will firm up during cooling.
- Cooling and Slicing:
- Allow to cool completely at room temperature about 1 hour before transferring to refrigerator. Chill at least 2 hours or overnight for cleanest cuts. Use a sharp knife wiped clean between cuts for professional looking squares.
Pin The magical secret ingredient here is that touch of sour cream in the cheesecake layer. It adds a subtle tang that cuts through the sweetness and creates the most velvety texture. My daughter who claimed to dislike cheesecake became an instant convert after trying these squares.
Storage Tips
These squares actually improve with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days. Place pieces of parchment between layers if stacking. For longer storage freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Seasonal Adaptations
Summer Version Replace apples with fresh berries like blueberries or sliced strawberries
Fall Harvest Add 1/4 cup pumpkin puree to the cheesecake layer with pumpkin pie spice
Winter Comfort Stir 1/4 cup caramel sauce into the apple mixture for extra richness
Serving Suggestions
While these squares are delicious on their own they reach new heights when served slightly chilled with warm caramel sauce drizzled over top. The temperature contrast creates a delightful sensory experience. For special occasions add a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
I love setting up a dessert bar with these squares alongside small pitchers of caramel sauce chocolate sauce and bowls of toasted nuts. Guests can customize their servings and the interactive element always sparks conversation.
Troubleshooting Tips
If your cheesecake layer cracks it means the oven temperature was likely too high or the bars were overbaked. Next time try reducing temperature by 25 degrees and checking doneness earlier.
For clean slices refrigerate completely and use a large sharp knife dipped in hot water and dried between cuts. The heat helps the knife glide through the layers without dragging.
If your crumble topping seems too wet add a tablespoon of flour. If too dry add a tablespoon more butter. The perfect texture should hold together when squeezed but break apart easily.
Pin My family has been making variations of this recipe for three generations now, starting with my grandmother's classic cheesecake that she'd serve at bridge club. I added the apple crisp elements after moving to Michigan where apple orchards dotted the countryside. There's something magical about desserts that carry family history forward while evolving with each new baker who makes them their own.
Recipe Questions & Answers
- → Can I make these Apple Crisp Cheesecake Squares ahead of time?
Yes, these squares are perfect for making ahead. You can prepare them up to 3 days in advance and store them covered in the refrigerator. In fact, the flavors often develop and improve after a day of chilling.
- → What type of apples work best for this dessert?
Tart apples like Granny Smith work best as they hold their shape during baking and provide a nice contrast to the sweet cheesecake layer. Honeycrisp, Braeburn, or Pink Lady apples are also excellent choices that offer good flavor and texture.
- → Can I freeze these cheesecake squares?
Yes, these squares freeze beautifully. Once completely cooled, cut them into portions, wrap individually in plastic wrap, then place in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- → How do I know when the cheesecake squares are done baking?
The squares are done when the center is almost set but still has a slight jiggle. The edges should be set and the crumble topping should be golden brown. Avoid overbaking, as it can cause the cheesecake to crack and become dry.
- → Can I make this dessert gluten-free?
Yes, you can adapt this recipe to be gluten-free by using gluten-free graham crackers for the crust, gluten-free oats in the topping, and replacing the all-purpose flour with a gluten-free flour blend or almond flour.
- → Why did my cheesecake layer crack?
Cracks usually form when cheesecake is overbaked or cooled too quickly. Ensure you're baking just until the center is almost set, then allow the dessert to cool gradually at room temperature before refrigerating.