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Creamy Apple Cheesecake Bars: Best Shortbread Crust Recipe

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These creamy apple cheesecake bars feature a sturdy, buttery shortbread crust that prevents sogginess, topped with a rich cheesecake filling and sautéed apples. They are easy to assemble, perfect for potlucks, and offer a superior texture compared to traditional cheesecakes.

Ingredients

Scale
  • For the Shortbread Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • For the Creamy Apple Filling:
  • 16 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • For the Apple Topping:
  • 2 medium apples (Granny Smith and Honeycrisp mix), peeled and diced
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1/4 cup powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, combine flour, sugar, and salt for the crust. Add softened butter and mix until the mixture resembles coarse sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 12-15 minutes until lightly golden. Remove from oven but do not turn it off.
  4. While the crust bakes, melt 2 tablespoons of butter in a small skillet over medium heat. Add diced apples, cinnamon, and lemon juice. Sauté for 5-7 minutes until tender but holding shape. Remove from heat and let cool slightly.
  5. In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth (2-3 minutes). Scrape down sides.
  6. Add eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent cracking.
  7. Stir in sour cream and vanilla extract. Add 2 tablespoons of flour and mix gently until just combined.
  8. Pour the cheesecake batter over the hot crust and smooth the top. Spoon the sautéed apple mixture evenly over the batter.
  9. Bake for 45-50 minutes. The edges should be set, but the center should have a slight jiggle. Tent with foil if edges brown too quickly.
  10. Remove from oven and place on a wire cooling rack. Cool at room temperature for 1 hour.
  11. Cover and refrigerate for at least 4 hours or overnight until fully set.
  12. Lift the bars out of the pan using the parchment overhang. Cut into squares using a sharp knife dipped in hot water.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. Sautéing the apples removes excess moisture and concentrates flavor. Bars taste better on the second or third day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: apple cheesecake, shortbread crust, cheesecake bars, dessert recipe, potluck dessert, fall baking, easy cheesecake

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