There is no shortage of pumpkin desserts once fall arrives, but sometimes I want something different that still tastes like the season. These apple butter cheesecake bars combine a buttery graham cracker crust, creamy cheesecake, spiced apple butter, and cinnamon streusel in one easy-to-serve dessert.
I love how the apple butter adds plenty of apple flavor without the need to peel or chop an apple. The bars also need time to chill, making them a convenient dessert to prepare the day before a fall gathering, Halloween party, or Thanksgiving dinner.
A Fall Dessert Beyond Pumpkin
Pumpkin may receive most of the attention during fall, but apples deserve a spot on the dessert table too. Apple butter has a deeper, more concentrated flavor than applesauce, and its warm spices pair naturally with cheesecake.
These bars have enough cinnamon and apple flavor to feel seasonal without being overly heavy. The tangy cheesecake also balances the sweetness of the apple butter and streusel. When I want more traditional apple desserts, soft apple cinnamon muffins work well for breakfast, while a warm apple and berry crumble is perfect for serving straight from the oven.
The Secret Is in the Apple Butter
Apple butter is made by slowly cooking apples until they become thick, smooth, and deeply flavored. Despite the name, it does not contain dairy butter. The word describes its soft, spreadable consistency.
For these cheesecake bars, I use a thick apple butter that stays in place when spooned onto the filling. A thin or watery apple spread can make the cheesecake too soft and prevent the swirls from holding their shape. Both homemade and store-bought apple butter will work, although the sweetness and spice level can vary between brands.
I recommend tasting the apple butter before adding it. If it already has a strong cinnamon flavor, there is no need to add extra cinnamon to the cheesecake filling. The cinnamon in the crust and streusel will provide plenty of warmth.
Creating Distinct Layers
Each layer brings a different texture to these apple butter cheesecake bars. The graham cracker crust gives the bars a firm base, the cheesecake stays creamy, and the streusel adds a buttery finish.
Prebaking the crust for a few minutes helps it stay together beneath the filling. I press the crumbs firmly into the pan with the bottom of a measuring cup so there are no loose areas around the edges.
Room-temperature cream cheese is also important. Cold cream cheese can leave small lumps in the filling that are difficult to remove once the eggs have been added. King Arthur Baking’s cheesecake tips also recommend using room-temperature ingredients and mixing at a low speed for a smooth, dense cheesecake texture.
When adding the apple butter, I spoon it across the surface instead of placing it all in the center. A few gentle passes with a butter knife are enough to create swirls. Mixing too much will blend the apple butter completely into the cheesecake rather than leaving visible ribbons of apple flavor.
Make-Ahead Dessert for Fall Gatherings
Cheesecake bars need several hours to cool and chill before slicing, which makes them especially convenient for entertaining. I prefer to bake them the night before and leave them covered in the refrigerator overnight. The filling becomes firm, the flavors have time to settle, and I do not have to worry about preparing dessert on the day of the gathering.
The bars are also easier to transport than a full cheesecake. Once chilled and sliced, they can be arranged in a covered container with parchment paper between the layers. I keep them refrigerated until shortly before serving.
For a fall dessert table, I would pair them with cinnamon-sugar apple sticks or soft pumpkin cookies with a sweet glaze. The different textures give guests a nice variety without making everything taste the same.
Serving Apple Butter Cheesecake Bars
These bars are rich enough to serve on their own, but a light drizzle of caramel sauce makes them feel a little more special. A small spoonful of whipped cream and a dusting of cinnamon also work well.
I like to let the bars sit at room temperature for about 10 minutes before serving. They remain firm but lose some of the refrigerator chill, allowing the apple and cinnamon flavors to come through more clearly.
For clean slices, I use a large, sharp knife and wipe the blade between each cut. Lifting the entire cheesecake from the pan with the parchment paper also makes it much easier to cut evenly.
Simple Ways to Change the Flavor
The graham cracker crust keeps the recipe classic, but crushed gingersnap cookies can be used for a stronger spice flavor. I would reduce or omit the cinnamon in the crust when using gingersnaps so the spices do not overpower the apple butter.
Chopped pecans can also be mixed into the streusel for extra crunch. About ⅓ cup is enough to add texture without making the topping difficult to cut. For a sweet and salty variation, add a light drizzle of salted caramel immediately before serving.
Apple Butter Cheesecake Bars with Cinnamon Streusel
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 3 tbsp granulated sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¾ cup apple butter
Cinnamon Streusel
- ¾ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 5 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F. Line a 9-by-9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift out the finished bars.
- Combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a medium bowl. Stir until the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly while preparing the filling.
- Beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Mix in the eggs one at a time, beating on low speed just until combined.
- Add the sour cream and vanilla extract. Mix on low until the filling is smooth, taking care not to overmix.
- Pour the cheesecake filling over the warm crust and spread it into an even layer.
- Spoon the apple butter in small dollops over the cheesecake filling. Run a butter knife through the dollops to create gentle swirls without mixing the apple butter completely into the cheesecake.
- Prepare the streusel by combining the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and stir with a fork until coarse crumbs form.
- Sprinkle the streusel evenly over the cheesecake and apple butter layers.
- Bake for 38 to 45 minutes, or until the edges are set and the center has only a slight jiggle. Avoid baking until the center is completely firm.
- Let the cheesecake bars cool in the pan at room temperature for about 1 hour. Refrigerate for at least 3 hours, or until fully chilled and firm.
- Lift the chilled cheesecake from the pan using the parchment paper. Cut into 16 bars and serve cold or slightly softened at room temperature.
- Store the bars in an airtight container in the refrigerator for up to five days.
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Save these apple butter cheesecake bars to Pinterest so you have an easy fall dessert ready for your next gathering, holiday dinner, or cozy weekend at home.
Storage and Freezing
Apple butter cheesecake bars should be kept in an airtight container in the refrigerator. For the best flavor and texture, I serve them within four days.
The bars can also be frozen. I chill and slice them first, then wrap each bar in plastic wrap and place the wrapped bars in a freezer-safe container. They can be frozen for up to two months. Thaw them overnight in the refrigerator before serving. I recommend waiting to add whipped cream or caramel sauce until after the bars have thawed.