Samantha Nicole Harvest Cheesecake Bars are just perfect. They’re the perfect size for snacking on! They have the perfect buttery, crumbly graham cracker crust! Plus they have the perfect, jammy apple filling, with natural fruity sweetness enhanced with brown sugar and warm apple pie spices! Don’t forget the perfect creamy, tangy, rich cheesecake layer! And finally, the flawless crunchy oat crumble on top! Harvest Cheesecake Bars are a bounty of fantastic flavors!
Ingredients
For the graham cracker crust:
- 15 graham crackers
- 3 tablespoons granulated sugar
- 8 tablespoons salted butter, melted
For the apple layer:
- 3 Granny Smith apples, peeled, cored, chopped
- 1 tablespoon lemon juice, fresh squeezed
- 1/4 cup granulated sugar
- 3 tablespoons brown sugar
- 1 teaspoon apple pie spice or pumpkin pie spice
- 1/4 teaspoon salt
For the cheesecake layer:
- 24 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1/3 cup sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, room temperature
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup old-fashioned oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 cup caramel sauce, optional, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 9×13-inch baking dish with parchment paper or lightly spray with nonstick cooking spray.
Step 3 –In a food processor, crush the graham crackers into very fine crumbs. Alternatively, add the graham crackers to a large resealable plastic bag and crush them with a rolling pin.
Step 4 –In a large bowl, add the crushed graham crackers, 3 tablespoons of the granulated sugar, and 8 tablespoons of the melted butter and stir until thoroughly combined.
Step 5 –Press the crumb mixture into the bottom of the prepared baking dish into an even layer.
Step 6 –Cover the crust with plastic wrap and place it in the freezer.
Step 7 –In a medium bowl, add the apples and the lemon juice and toss to combine.
Step 8 –Add 1/4 cup of the granulated sugar, 3 tablespoons of the brown sugar, 1 teaspoon of the apple pie spice, and 1/4 teaspoon of the salt to the apple mixture and stir together until evenly incorporated.
Step 9 –In a large mixing bowl, add the cream cheese and the powdered sugar and, using a hand mixer, beat on medium speed until the mixture is smooth and creamy, about 2 minutes.
Step 10 –Add the sour cream and the vanilla extract to the cream cheese mixture and mix with the hand mixer on low speed until just combined.
Step 11 –Add the eggs to the cream cheese mixture and mix on low speed until just incorporated. Set the mixture aside. Avoid overmixing.
Step 12 –In a medium bowl, add the all-purpose flour, the remaining granulated sugar, the remaining brown sugar, the oats, the baking powder, the remaining apple pie spice, and the remaining salt and whisk to combine.
Step 13 –Add the remaining melted butter to the flour mixture and stir with a fork until crumbly. Set the crumb mixture aside.
Step 14 –Transfer the crust from the freezer and pour the cheesecake layer mixture over the crust, using an offset spatula to spread it out evenly.
Step 15 –Using a slotted spoon, spoon the apple mixture over the cheesecake layer.
Step 16 –Spoon the crumb topping mixture evenly over the apple layer.
Step 17 –Bake the cheesecake until the sides are set and the middle has a very slight jiggle, about 35-45 minutes.
Step 18 –Transfer the cheesecake from the oven and allow it to cool completely.
Step 19 –Transfer the cheesecake to the fridge and chill it for at least 6 hours or up to overnight.
Step 20 –Cut the cheesecake into squares and drizzle the squares generously with the caramel sauce.
Step 21 –Serve.
