Apple Butter Cheesecake Bars
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese Apple Butter Cheesecake Bars have a buttery cinnamon graham cracker crust, creamy vanilla cheesecake, ribbons of rich apple butter, and a brown sugar oat crumble on top. They feel special enough for a fall gathering, and they’re much easier to make than a traditional cheesecake.
Cheesecake bars are always a winner in my book, and we’ve made many here on Inspired by Charm. You get everything you love about cheesecake, but these bars are easier to make, easier to slice, and much easier to serve to a crowd. And because we’re heading into fall, I couldn’t resist giving them a little seasonal twist with apple butter.
I love apple butter this time of year. It has all of that concentrated apple flavor with plenty of warm spice, and it works so well against the creamy cheesecake filling. Then there’s the crumble on top, which adds just enough texture and makes the whole thing feel a little more like apple crisp and cheesecake got together.
Basically, a lot is going on here in the very best way.
The combination of flavors and textures is spot on. You get crisp graham cracker crust, smooth, creamy cheesecake, rich swirls of apple butter, and buttery brown sugar oat crumble over everything. It’s sweet, a little tangy, warmly spiced, and very fall without feeling overdone.
Let’s make some!
Why You’ll Enjoy This Recipe
- Easy to make. You get everything you love about cheesecake without a springform pan, water bath, or any of the fuss that can come with making a traditional cheesecake.
- Perfect for fall. Apple butter, cinnamon, brown sugar, and pecans give these bars plenty of cozy fall flavor without going overboard.
- A fun twist on a classic. Apple butter gives traditional cheesecake bars something a little different while still keeping the recipe familiar and approachable.
Ingredients
Here’s what you’ll need to make these Apple Butter Cheesecake Bars.
For the crust:
- Graham Cracker Crumbs – The base of our crust. You can buy graham cracker crumbs or finely crush whole graham crackers yourself.
- Light Brown Sugar – Adds a little sweetness and helps bring out the warm flavor of the cinnamon.
- Ground Cinnamon – Just enough will give the crust a subtle fall flavor.
- Unsalted Butter – Melted butter holds the crust together and gives it that rich, buttery flavor.
For the cheesecake filling:
- Cream Cheese – The star of our cheesecake layer. Make sure it’s softened to room temperature so the filling mixes together smoothly.
- Granulated Sugar – Sweetens the cheesecake without overpowering the apple butter.
- Eggs – Give the cheesecake structure and help create that smooth, creamy texture.
- Sour Cream – Adds richness and a slight tang while keeping the filling soft and creamy.
- Vanilla Extract – A little vanilla rounds out all of the flavors.
- Fine Sea Salt – Helps to balance the sweetness and bring everything together.
- Apple Butter – This is where all of that wonderful fall flavor comes in. Use an apple butter you really enjoy since its flavor will definitely come through in the finished bars.
For the crumble:
- All-Purpose Flour – Gives the crumble its structure.
- Old-Fashioned Oats – Add texture and give the topping that classic oat crumble feel.
- Light Brown Sugar – Sweetens the topping and gives it a warm caramel-like flavor.
- Ground Cinnamon – Adds another little layer of cozy spice.
- Fine Sea Salt – Balances the sweetness of the crumble.
- Unsalted Butter – Melted butter brings the crumble together and helps it bake up golden and crisp.
- Pecans – These are optional, but I love the little bit of crunch and nutty flavor they add.
How To Make
With all the ingredients assembled, I think we’re ready to make these dessert bars. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until the crumbs are evenly moistened. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
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- Bake for 8 to 10 minutes. Remove from the oven and let cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Add the sour cream, vanilla, and salt. Mix just until smooth and combined. Pour the cheesecake filling over the crust and spread it into an even layer.
- Spoon the apple butter in small dollops over the cheesecake filling. Use the tip of a knife or a skewer to gently swirl it through the cheesecake. Avoid overmixing so you still have visible ribbons of apple butter.
- To make the crumble, combine the flour, oats, brown sugar, cinnamon, salt, and pecans (if using). Add the melted butter and stir until the mixture is crumbly. Sprinkle the crumble evenly over the cheesecake.
- Bake for 35 to 42 minutes, or until the edges are set and the center still has a slight jiggle.
- Let the bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
- Lift the cheesecake from the pan using the parchment paper. Slice into bars and serve chilled.
Frequently Asked Questions
What kind of apple butter should I use?
Use your favorite prepared apple butter. Since there aren’t many other ingredients competing with it, you’ll definitely taste its flavor in the finished bars. A thicker apple butter works particularly well because it holds those pretty swirls rather than disappearing into the cheesecake filling. I used Manischewitz Apple Butter.
How do I know when cheesecake bars are finished baking?
Look at the center of the pan. The outer portion of the cheesecake should appear set, while the very center should still wobble slightly when you gently move the pan. If the entire cheesecake is firm in the oven, there’s a good chance it has baked a little too long.
How to Store Apple Butter Cheesecake Bars
Because of the cream cheese filling, these bars should be stored in the refrigerator. Keep them covered or transfer them to an airtight container. They’ll keep well in the refrigerator for about four to five days.
Honestly, I think they’re especially good the next day. Everything has had time to chill and set, and all of those apple, cinnamon, brown sugar, and cheesecake flavors seem to settle in together.
More Cheesecake Bar Recipes You’ll Love
- Pumpkin Cheesecake Bars
- Sugar Cookie Cheesecake Bars
- Cranberry Cheesecake Bars
- Peanut Butter and Jelly Cheesecake Bars
- Salted Caramel Apple Cheesecake Bars
I feel like these Apple Butter Cheesecake Bars hit that sweet spot I’m always looking for with a seasonal recipe. They definitely feel like fall, but they don’t require anything complicated or fussy to get there. I hope you’ll give this recipe a try. If you do, please stop back and leave a comment and a 5-star rating below.
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Apple Butter Cheesecake Bars
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
For the cheesecake filling:
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 3/4 cup apple butter
For the crumble:
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 4 tablespoons unsalted butter melted
- 1/3 cup finely chopped pecans optional
Instructions
- Preheat the oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until the crumbs are evenly moistened. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake for 8 to 10 minutes. Remove from the oven and let cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Add the sour cream, vanilla, and salt. Mix just until smooth and combined. Pour the cheesecake filling over the crust and spread it into an even layer.
- Spoon the apple butter in small dollops over the cheesecake filling. Use the tip of a knife or a skewer to gently swirl it through the cheesecake. Avoid overmixing so you still have visible ribbons of apple butter.
- To make the crumble, combine the flour, oats, brown sugar, cinnamon, salt, and pecans (if using). Add the melted butter and stir until the mixture is crumbly. Sprinkle the crumble evenly over the cheesecake.
- Bake for 35 to 42 minutes, or until the edges are set and the center still has a slight jiggle.
- Let the bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
- Lift the cheesecake from the pan using the parchment paper. Slice into bars and serve chilled.