Warm, cinnamon-scented apples meet a creamy cheesecake layer and a flaky crescent-roll crust in this easy-to-make bar. These dessert squares bake up quickly and travel well. Save extras for a sweet breakfast or pack them for an autumn picnic.
What you need to make apple cheesecake bars
- 1 tube (8 oz) refrigerated crescent roll dough
- Cheesecake layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Apple filling
- 2 medium apples, peeled and finely chopped (Granny Smith or Golden)
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- Crunchy cinnamon topping
- 3 tablespoons melted butter
- 7 tablespoons sugar
- 2 teaspoons ground cinnamon
Quick facts: time, yield and oven settings
- Prep time: about 15 minutes
- Bake time: roughly 35 minutes
- Total time: near 50 minutes from start to finish
- Yield: around 16 bars from an 8 x 8 inch pan
- Oven temperature: 375°F (190°C)
Step-by-step: assemble and bake
- Heat oven to 375°F. Lightly spray an 8 x 8-inch baking pan and set it aside.
- Beat cream cheese, 1/2 cup sugar and vanilla until smooth and creamy.
- In a bowl, toss chopped apples with 1/4 cup sugar, cinnamon, nutmeg and cornstarch.
- Unroll the crescent dough and separate into pieces. Join four pieces to form a bottom crust.
- Press that dough into the prepared pan, sealing seams to create an even base.
- Spread the cream cheese mixture over the crust in an even layer.
- Drain excess juices from the apple mix, then dot the apples over the cream cheese layer.
- Seal remaining dough pieces together into a top layer and drape it over the apples.
- Brush melted butter over the top crust. Sprinkle the cinnamon-sugar mixture evenly.
- Bake until golden and set, about 30–40 minutes. If the top browns too fast, tent with foil.
- Cool fully in the pan before cutting so slices hold their shape.
Practical tips and easy variations
- Drain the apples: Removing excess juice keeps the cheesecake from getting soggy.
- Use tart apples for contrast and firmer texture.
- Swap lemon zest into the cheesecake filling for a bright note.
- Stir a handful of chopped walnuts or pecans into the topping for crunch.
- For a glazed finish, drizzle a simple powdered sugar glaze after the bars cool.
- Want a shortcut? Use pie filling instead of fresh apples, but reduce added sugar.
Serving suggestions and storage advice
- Serve slightly chilled or at room temperature. A dollop of whipped cream pairs well.
- Keep leftovers refrigerated in an airtight container for up to 4 days.
- These bars freeze well. Wrap tightly and freeze up to 2 months.
- Reheat gently in a low oven to refresh crisp edges before serving.
Related autumn apple treats to try
- Caramel apple cinnamon roll lasagna
- Easy apple dumplings
- Apple pie cookies
- Cinnamon apple crumb cake
- Caramel apple pie bombs
Similar Posts:
- Apple crisp cheesecake pie: decadent, easy recipe everyone will love
- Caramel apple cinnamon roll lasagna: decadent breakfast-meets-dessert everyone will crave
- Apple pie crescent muffins: irresistible flaky treats ready in 20 minutes
- Apple pie cheesecake cookies: the irresistible fall mashup you need to bake
- Cheesecake blondies: carrot and apple twist makes these bars irresistible
Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.