It's a beautiful Saturday afternoon here in Casablanca, October 25th. The air is mild and perfect, and it has me dreaming of all the cozy, classic bakes I love so much. While I'm a long way from the apple orchards back in Austin, Texas, my kitchen is in full-on fall mode, and these Maple Apple Cheesecake Bars are the ultimate celebration of the season. They are a decadent, multi-layered marvel: a buttery shortbread crust, a silky-smooth maple-kissed cheesecake, a layer of tender spiced apples, and a crunchy oat crumble. They are pure, unadulterated comfort.
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My non-negotiable tip: You must let these bars chill for at least 4 hours. On my first test, I got impatient and cut them after just one hour, and they were a delicious, gooey mess. The 4-hour chill time is essential for the cheesecake layer to set up, allowing you to cut those perfect, clean, beautiful squares.

The Ultimate "Everything Fall" Dessert Bar
This recipe is a true showstopper. It's like a classic apple crumble, a tangy cheesecake, and a buttery shortbread cookie all decided to have a party in one 9x9 pan. The flavour is just incredible-the pure maple extract in the cheesecake and the glaze provides an intense, aromatic maple flavour that pairs perfectly with the warm spices and tart apples. It's the perfect dessert to make ahead for a Thanksgiving or holiday gathering.
Why You'll Love This Recipe
- Incredible Flavour & Texture: This bar has it all! A crisp crust, a silky cheesecake filling, tender spiced apples, and a crunchy oat crumble.
- Intense Maple Flavour: The maple extract in the cheesecake and glaze provides a powerful, aromatic maple flavour that pure syrup alone can't.
- Show-Stopping Presentation: The distinct, beautiful layers make this look like a high-end bakery dessert.
- The Perfect Make-Ahead: This is an ideal make-ahead dessert. It must be chilled, and the flavours are even better on day two.
- A True Fall Celebration: It combines all the best parts of autumn-apples, cinnamon, cloves, oats, and maple-in one perfect bite.
Ingredients
Here's what you'll need for each delicious layer. For the full list with precise measurements, see the recipe card at the end of the post!
For the Crust
- All-Purpose Flour: Spoon and level your flour for an accurate measurement.
- Brown Sugar: Packed light brown sugar for a chewy, molasses-kissed base.
- Butter: Unsalted butter, at room temperature (softened) or cold, cubed (see instructions).
For the Cheesecake Filling
- Cream Cheese: 16oz (two 8-oz blocks) of full-fat, brick-style cream cheese. It must be softened to room temperature.
- Sugar: Granulated sugar.
- Eggs: 2 large eggs, also at room temperature.
- Extracts: Pure vanilla extract and pure maple extract.
For the Apple Mixture
- Apples: 2 cooking apples. I insist on a firm, tart apple like Granny Smith to balance the sweetness.
- Spices: Ground cloves and ground cinnamon.
- Sugar: Granulated sugar.
For the Crumb Topping
- All-Purpose Flour
- Oats: Quick-cooking oats are specified, but rolled oats will also work for a chewier texture.
- Brown Sugar: Packed light or dark brown sugar.
- Butter: Unsalted butter, melted.
For the Maple Glaze
- Powdered Sugar: Sifted to ensure a smooth, lump-free glaze.
- Maple Extract: This is the key to the glaze's flavour!
- Milk: Heavy cream or whole milk.
How to Make Maple Apple Cheesecake Bars
This is a layered bake, but each step is simple and straightforward.

Step 1: Make and Bake the Crust
First, I preheat my oven to 350°F (180°C). I line a 9x9 inch deep baking pan with parchment paper, leaving an overhang on two sides to act as a "sling" for easy removal later.
In a small bowl, I combine the 1 ½ cups of flour and the ¾ cup of brown sugar. I add the ¾ cup of room temperature butter. Using a pastry blender or my clean hands (my preferred method!), I rub the butter into the dry ingredients until it's all combined. I press this mixture firmly into the bottom of my prepared pan and bake for 12 minutes. I set the pan on a wire rack to cool and reduce the oven temperature to 325°F (163°C).
Step 2: Make the Cheesecake Filling
In the bowl of an electric mixer (or a large bowl with a hand mixer), I beat the room-temperature softened cream cheese for 2 minutes on medium speed until it's perfectly smooth. I add the granulated sugar and beat for another minute.
On low speed, I add the room-temperature eggs, one at a time, mixing just until the yolk disappears. Then, I mix in the vanilla and maple extracts. I'm very careful not to overmix this filling. I pour the finished filling over the cooled crust.
Step 3: Prepare the Apple & Crumb Topping
In a small bowl, I cut my apples into small, ¼-inch chunks. I toss them with the cloves, cinnamon, and 2 tablespoons of granulated sugar. I sprinkle these spiced apples evenly over the top of the cheesecake filling.
In a separate medium bowl, I mix together the ¾ cup flour, quick oats, and ½ cup brown sugar. I pour in the 4 tablespoons of melted butter and stir with a fork until it's all moistened and forms a clumpy, crumbly mixture. I sprinkle this crumb topping evenly over the apples.
Step 4: Bake and Chill (The Most Important Part!)
I bake the bars at 325°F (163°C) for 38-45 minutes. The cheesecake is set when the edges are firm and the center has only a very slight wobble. The most foolproof method is using an instant-read thermometer-the center should read 150°F-155°F (65°C-68°C).
I let the pan cool on a wire rack for 1 hour, then I cover it and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This step is essential for the cheesecake to set.
Step 5: Glaze and Serve
Once the bars are completely chilled, I make the glaze. In a small bowl, I mix the sifted powdered sugar and the maple extract. I slowly add the milk, one tablespoon at a time, until I have a thick but drizzlable consistency (I used 4 tbsp).
I use the parchment sling to lift the entire block of bars out of the pan. I drizzle the glaze all over the top. I let the glaze set for a few minutes, then slice into squares and serve chilled.
Common Mistakes to Avoid
- Lumpy Cheesecake: This is the #1 mistake and is always caused by using cold cream cheese or cold eggs. Your ingredients must be at room temperature to blend into a silky-smooth filling.
- Overmixing the Filling: Beating the eggs on high speed (or for too long) incorporates air, which will cause the cheesecake to puff up in the oven and then crack or sink as it cools.
- Slicing Too Soon: This is a cheesecake. It is not a cake. It must chill for at least 4 hours to set. If you cut it while warm, you will have a delicious, soupy mess. Patience is key.
- Using the Wrong Apples: A soft, mealy apple (like a Red Delicious) will turn to a watery mush. A firm, tart baking apple (like Granny Smith) is essential.
Tips and Tricks for Success
- Room Temp is Key: For the smoothest, most luxurious cheesecake filling, set your brick-style cream cheese and eggs on the counter for at least 2 hours before you begin.
- The "Rub-In" Crust: The instruction to "rub" the room temperature butter into the flour/sugar for the crust (Step 1) is a classic technique that creates a tender, shortbread-like base. It's different from a "melted butter" crust and works beautifully.
- Parchment Paper Sling: Lining the 9x9 pan with parchment paper that overhangs on two sides is a lifesaver. It allows you to lift the entire block of chilled bars out cleanly for perfect, professional-looking slices.
- The Thermometer Trick: Using an instant-read thermometer (checking for 150°F-155°F) is the only 100% foolproof way to know your cheesecake is perfectly set-not undercooked and not overbaked.
Variations
This recipe is a wonderful base for customization!
- Add Nuts: Add ½ cup of chopped, toasted pecans or walnuts to the crumb topping for extra crunch.
- Add Caramel: Drizzle the apple layer with ¼ cup of thick caramel sauce before adding the crumble topping for a "Caramel Apple" vibe.
- Different Spices: If you don't have cloves, just use all cinnamon. A pinch of nutmeg or allspice in the apple mixture is also lovely.
How to Serve
These Maple Apple Cheesecake Bars are a rich, decadent dessert, perfect for the holidays.
- They must be served chilled, straight from the refrigerator, to ensure the layers hold their shape.
- They are the perfect centerpiece for a Thanksgiving or Christmas dessert table, as they are a unique twist on both apple pie and cheesecake.
- Serve in squares, as-is, or with a dollop of whipped cream.

Make Ahead and Storage
This is the ultimate make-ahead dessert!
- Make Ahead: These are better when made a day in advance. You can make the entire pan of bars (glazed or un-glazed) and keep it covered in the refrigerator for 2-3 days before serving.
- Storage: Store leftovers tightly covered in the refrigerator for up to 5 days.
- Freezing: These bars freeze beautifully! I recommend freezing them before glazing. Place the cut bars on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.
Recipe Notes / What I Learned
This recipe is a true study in contrasts, which is why it's so good. The crust is a room-temperature butter "rub-in," while the crumble is a melted-butter mix. The cheesecake filling is rich and tangy, while the apples are bright and tart. The maple extract in the cheesecake and the glaze is what ties it all together and gives it a unique, aromatic, unmistakably "fall" flavour that is so much more intense than just using maple syrup alone.
Nutrition Snapshot
Estimated Nutrition Per Bar (assuming 16 bars): ~380 calories · 5g protein · 48g carbs · 20g fat (This is an approximation and can vary based on the specific brands of ingredients used.)

Maple Apple Cheesecake Bars
Equipment
- 9x9 deep baking pan
- Parchment paper or aluminum foil
- Small bowl
- Large bowl
- Pastry blender, two knives, or fingers
- Electric mixer
- Medium bowl
- Wire rack
Ingredients
Group: Crust
- 188 grams (1 ½ Cups) All-Purpose/ Plain Flour
- 150 grams (¾ Cup) Brown Sugar
- 6oz (¾ Cup) Unsalted Butter at room temp.
Group: Cheesecake Filling
- 16oz Cream Cheese softened to room temp
- 150 grams (¾ Cup) Granulated Sugar
- 2 Large Eggs at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Pure Maple Extract
Group: Apple Mixture
- 2 Cooking Apples,* diced into small pieces
- ¼ Teaspoon Ground Cloves
- ¼ Teaspoon Ground Cinnamon
- 2 Tablespoons Granulated Sugar
Group: Crumb topping
- 94 grams (¾ Cup) All-Purpose Flour / Plain Flour
- 75 grams (¾ Cup) Quick Cooking Oats
- 100 grams (½ Cup) Brown Sugar
- 2oz (4 Tablespoons) Unsalted Butter melted
Group: Maple Glaze
- 125 grams (1 Cup) Powdered Sugar/ Icing Sugar
- ½ Teaspoon Maple Extract
- 3-5 Tablespoons Milk
Instructions
- Preheat oven to 350F/180C and line a 9X9 deep baking pan with parchment paper or aluminum foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F/163C.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with handheld electric mixer beat cream cheese for 2 minutes on medium speed. Then add sugar and beat for another minute, on medium speed. Add eggs in one at a time and the vanilla and maple extracts mixing on low speed. Mix just until no trace of egg yolk is left behind. Pour on top of cooled crust.
- Cut apples up into small pieces, roughly a ¼ of inch chunks. Toss apples in a small bowl with cloves, cinnamon, and sugar. Sprinkle evenly on top of cheesecake mixture.
- In a medium bowl mix together flour, oats, brown sugar and butter. Sprinkle evenly on top of apples. Bake for 38-45 minute, until cheesecake, is set. I like to use an instant-read thermometer to check the internal temperature is 150F-155F or 65C-68C . Let the pan sit on a wire rack for 1 hour then cover and chill in the refrigerator for 4 hours.
- Mix together powdered sugar and maple extract. Slowly add in milk 1 tablespoon at a time until you reached desired consistency, I used 4 tbsp. Drizzle on top of cooled bars. Store in the refrigerator for in an airtight container for up to 4 days.
Notes
Allow to cool completely in the pan, then chill for at least 4 hours before slice. This is crucial for clean cuts.
Nutrition
FAQs
Can I use a 9x13 pan?
Yes, but the layers will be much thinner, and you will need to decrease the baking time significantly (likely to 25-30 minutes). The 9x9-inch pan is recommended for these thick, luxurious bars.
Can I make this gluten-free?
Yes! This recipe should work very well with a high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) in place of the all-purpose flour for the crust and crumble. The filling is naturally gluten-free.
What is the best apple to use?
You must use a firm, tart baking apple. Granny Smith is my #1 choice. Honeycrisp, Braeburn, or Jonagold will also work, as they won't turn to mush when baked.




