Heavenly Maple Apple Cheesecake Bars (with Oat Crumble!)

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.

Jump to:

• The Ultimate "Everything Fall" Dessert Bar
• Why You'll Love This Recipe
• Ingredients
• How to Make Maple Apple Cheesecake Bars
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Maple Apple Cheesecake Bars
• FAQs

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

1. 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.
2. 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.
3. 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.
4. 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.

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.)

FAQs