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Apple butter cheesecake bars topped with cinnamon streusel and served on a fall dessert table.

Apple Butter Cheesecake Bars with Cinnamon Streusel

Colleen Shibley
Creamy cheesecake bars layered with spiced apple butter and finished with a buttery cinnamon-oat streusel. These easy fall dessert bars combine apple, cinnamon, and cheesecake in every bite.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 333 kcal

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

Calories: 333 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 72 mg | Sodium: 177 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 677 IU | Vitamin C: 0.1 mg | Calcium: 55 mg | Iron: 1 mg

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.

Keyword apple butter cheesecake bars, apple butter dessert, cheesecake bars, cinnamon streusel, fall dessert
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