This decadent fall Apple Cheesecake Bars dessert can be made year round thanks to a few packaged items paired with fresh whipped cream cheese. This dessert recipe comes together in under an hour.

Over the past ten years of blogging, I’ve learned that not all recipes have to be made from scratch! Sometimes you can use the help of a few boxed/canned ingredients to make the perfect dessert. This recipe for Apple Cheesecake Bars are one of them. They are a semi-homemade dessert that will have your friends and family coming back for more. Most importantly, begging you to divulge your secrets and share the recipe.
Why This Recipe Works
This dessert recipe is semi-homemade which means even the most beginner of cook can make this recipe.
Basic pantry and refrigerated ingredients are needed for this recipe.
Your house will smell amazing as these apple crumble cheesecake bars bake.
Ingredients

- Oatmeal Cookie Mix – I keep it simple and just use a pouch from the grocery store as the base of the cookie bars! I prefer Betty Crocker brand.
- Butter – Unsalted is best for this recipe, but I’ve also used salted too.
- Cream Cheese – Make sure you let the cream cheese sit out at room temperature for 1-2 hours so it softens in time for baking.
- Egg – Just like the cream cheese you will need the egg to sit out at room temperature. This prevents it from curdling in the room temperature cream cheese.
- All-Purpose Flour – This is to thicken the cream cheese mixture.
- Vanilla Extract – This will flavor the cream cheese base.
- Granulated Sugar – I add a little sugar to the cream cheese base. However, this is a very
- Apple Pie Filling – One can of apple pie filling is all you will need. Take the time to
- Spices – I like to use mainly cinnamon with a pinch of nutmeg, but you can also use apple pie spice if you have it on hand.
Directions

Heat oven to 350 degrees. Spray bottom and sides of 13×9 pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1-½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake for 10 minutes.

While the crumbs are baking; in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. Then pour pie filling over the cream cheese mixture, making sure to smooth out the filling so that it evenly covers the cheesecake mixture. Sprinkle with cinnamon and nutmeg, then sprinkle reserve crumbs over the top of the apple pie filling (covering all the filling).
Bake for 35 to 40 minutes longer or until light golden brown. Cool for another 30 minutes then refrigerate to chill for about 2 hours. Cut the bars to desired size. Store covered in the refrigerator up to 3 days.
FAQs

It can be tricky to tell if cheesecake is done or not. For these bars after the cooking time is up I’ll simply give the baking tray a little shake to see if they jiggle a lot. The cheesecake bars should only jiggle a little. The center will firm up during the cooling time. Make sure you do not use a knife to check the doneness.
Yes, the middle should be jiggly but not firm. The middle will begin to firm up during the cooling process. This is one of the reasons why it’s very important that the cheesecake has time to rest and chill so that it can set.
You can eat it; however, I would be concerned that if the egg is not fully cooked you could get sick with salmonella poisoning.
Tips & Tricks

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Room temperature – Make sure the cream cheese and egg is at room temperature before creaming.
- Sugar – These bars are already very sweet. If you want to decrease the sugar in the cream cheese mixture by ¼ cup it works.
- Caramel – If you love caramel you can make these caramel apple cheesecake bars by pouring caramel on top before serving!
- Nuts – If you like nuts you can add chopped pecans on top of the streusel topping before baking.
Apple Recipes

Here are a few of my favorite apple recipes from breakfast, dessert, and even drinks!
- Apple Dump Cake
- Cranberry Apple Sangria
- Skillet Apple Crisp
- Apple Cinnamon Dutch Baby
- Skillet Cinnamon Apples
- Caramel Apple Oatmeal
- Cranberry Apple Yogurt Dutch Baby
If you make this apple cheesecake bars recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Apple Cheesecake Bars
Equipment
- KitchenAid Stand Mixer
- Stove Top
Ingredients
- 1 pouch Betty Crocker Oatmeal Cookie Mix
- 1 stick Cold Unsalted Butter
- 2 8 oz. Packages of Cream cheese soften at room temperature
- 2 tablespoons All-purpose flour
- ½ cup Granulated sugar
- 1 teaspoon Vanilla Extract
- 1 Egg
- 1 21 oz. Can of Apple Pie Filling
- ½ teaspoon Ground Cinnamon
- dash Nutmeg
Instructions
- Heat oven to 350 degrees. Spray bottom and sides of 13×9 pan with cooking spray.
- Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1-½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake for 10 minutes.
- While the crumbs are baking; in a large bowl, beat cream cheese, sugar, flour, vanilla and egg with an electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked crust. Then pour pie filling over the cream cheese mixture, making sure to smooth out the filling so that it evenly covers the cheesecake mixture. Sprinkle with cinnamon and nutmeg, then sprinkle reserve crumbs over the top of the apple pie filling (covering all the filling).
- Bake for 35 to 40 minutes longer or until light golden brown. Cool for another 30 minutes then refrigerate to chill for about 2 hours. Cut the bars to desired size. Store covered in the refrigerator up to 3 days.
Notes
- Room temperature – Make sure that the cream cheese and egg is at room temperature before mixing.
- Cool – Let the cheesecake cool completely before cutting into the bars.
- Fruit – You can use any variety of canned fruit in jelly for this recipe!
- Nuts – If you like nuts you can add in chopped pecans in the streusel topping before baking.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Lynn Kershaw-Smith
This looks delicious, however I want to bake from scratch – no packaged cookie mixes or canned fruit filling. Has anyone made those changes to this recipe?
Katie
Hi Lynn, I’ve never tried making from scratch, although would love to work on trying to recreate the recipe from scratch!
Donna
Tried this today with cherry rather than apple – my hubby’s fave! Excellent! Thank you.
Katie
Donna, I LOVE this recipe. It is so easy to make and you can always change it up just like you did!
Anonymous
This sounds gteat, just finished one simular with out cheese. Spread apple ove base then a mixture of two egg sugar and cream and sprinkle with crumble. I will try this one today. Thanks Olly
Amy
Sounds fantastic!
Russell at Chasing Delicious
Yum. These bars look scrumptious! I love all things cheesecake and all things apple so I'd say this is a win win.
Becca @ Crumbs and Chaos
These look delicious!
Kiran @ KiranTarun.com
My fav desserts are: cheesecakes & apple streusel. Did you read my mind before making this drool-worthy dessert? 😀
Rachel @ Not Rachael Ray
Found your blog through your guest post at Aggie's Kitchen. You have a new follower! 🙂