Description

Rich and creamy cheesecake bars with a buttery oat streusel crust and tender apple chunks, featuring a gooey center that sets perfectly after chilling.

Ingredients

Scale

1 cup (90g) Old-Fashioned Rolled Oats
1 cup (125g) All-Purpose Flour
1/2 cup (115g) Unsalted Butter, melted
1/4 cup (50g) Granulated Sugar
1/2 teaspoon Salt
16 oz (450g) Full-Fat Cream Cheese, softened
1 cup (200g) Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
2 tablespoons Cornstarch
3 medium Apples, peeled and diced (mix of Granny Smith and Fuji/Gala)
1 teaspoon Ground Cinnamon
1 tablespoon Butter, melted (for apples)
Pinch of Salt (for apples)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a medium bowl, combine 1 cup flour, 1 cup oats, 1/4 cup sugar, and 1/2 teaspoon salt. Stir in 1/2 cup melted butter until it resembles wet sand.
Press half of the oat mixture firmly into the bottom of the prepared pan to form the crust. Bake for 15 minutes until lightly golden.
Reduce oven temperature to 325°F (160°C). Keep the warm crust in the oven while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and beat until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Add vanilla and cornstarch, mixing until smooth.
Pour the cheesecake filling over the warm crust in the pan.
Toss diced apples with 1 tablespoon melted butter, 1 teaspoon cinnamon, and a pinch of salt.
Sprinkle the cinnamon-apple mixture evenly over the cheesecake filling.
Crumble the remaining streusel mixture on top of the apples.
Bake at 325°F (160°C) for 45-50 minutes. The edges should be set and golden, but the center should have a slight jiggle. Tent with foil if browning too quickly.
Cool completely in the pan on a wire rack for at least 2 hours, or refrigerate for 4 hours/overnight until set.
Use the parchment overhang to lift the bars out of the pan. Slice into squares using a sharp knife dipped in hot water.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid air bubbles which can cause cracking. The bars must be chilled completely before cutting to ensure they set properly. For gluten-free, use certified GF oats and a 1:1 GF flour blend.

Prep Time: 35 minutes
Cook Time: 75 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 120
Fat: 15
Saturated Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 5

Keywords: apple cinnamon cheesecake, oat streusel bars, gooey cheesecake, make ahead dessert, fall baking, easy dessert recipe