Maple Apple Pie Cheesecake Bars

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This Maple Apple Pie Cheesecake Bars recipe has a delicious cookie base, creamy cheesecake center and the best homemade apple pie filling on top! These apple cheesecake bars are the perfect dessert for fall!

If you love apple pie and cheesecake together as much as I do, you should also try my No Bake Mini Apple Pie Cheesecakes and this recipe for Apple Cheesecake Croissants!

Side view of an Apple Cheesecake Bar

Maple Apple Pie Cheesecake Bars

Well today marks the final day of apple week! Lindsay and I have been sharing our best apple recipes all week long! Monday, I made Brown Butter Apple Pie Muffins and Wednesday I made Bourbon Apple Pie Ice Cream. Be sure to check out Lindsay’s treats as well! Her Caramel Apple Blondie Cheesecake is to-die for, and today, these Caramel Apple Trifles are just mouth watering!

Today, I am sharing Maple Apple Pie Cheesecake Bars.

Caramel Apple Pie Cheesecake Bar on a plate

These Cheesecake Bars Use One Of My Favorite Cookie Recipes

My Maple Sugar Cookies are the base of these bars. In cookie form, these are one of my freaking favorite cookies! They are soft like pillows and full of maple flavor. I even blended in some crushed walnuts, adding even more to the soft texture. I baked the base in a 9”x13” pan, which created a crust about ¾” thick. I have to admit, I cut out a corner of the cookie to taste it before I added the cheesecake layer. It’s just too good not to try!

A top view of a Fall Apple Dessert on a plate

My Homemade Apple Pie Filling Has A Secret Ingredient 

Of course I topped these bars with apple pie filling. I swear, just about anything with apple pie filling is just downright awesome. These bars are no exception. You can make the apple filling while the cookie is baking. I like to cook this at a low temperature, heating all the flavors together. My secret to my apple pie filling, is adding a bit of maple syrup to the mix. I like to multitask and do as few dishes as possible. Plus, you will need to let the pie filling (and the cookie) cool completely.

A big Cheesecake Bar on a plate

How To Make The Cheesecake Filling

The last layer of these bars is the cheesecake filling. I used the same brown sugar caramel cheesecake base as I used in my Apple Pie Lasagna. I changed this recipe up to use fresh whipped cream instead of Cool Whip. If you don’t want to make homemade whipped cream, then you can certainly substitute Cool Whip. I just really love the texture of homemade whipped cream.

Photo of a Caramel Apple Cheesecake Bar with a piece missing

How To Assemble These Apple Pie Cheesecake Bars

After the cookie is cooled, you just add the cheesecake layer and top it with your apple pie filling. It is best if you can refrigerate this for at least 2 hours to allow the cheesecake layer to set. As if there wasn’t enough sugar already, I topped this with some caramel drizzle. These cheesecake bars are just dreamy.

Image of an Apple Cheesecake Bar with a spoon

Once refrigerated, the cookie gets more firm. So I like to allow them to sit out for 15-20 minutes to soften before serving. Since this has the cheesecake layer, it does need to stay refrigerated.  Don’t be intimidated by the list of ingredients or the number of steps. It’s really easier than you think!

Apple Pie Cheesecake Bar side view on a plate

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Maple Apple Pie Cheesecake Bars

  • Author: Julianne Bayer
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-16 bars

Description

This Maple Apple Pie Cheesecake Bars recipe has a delicious cookie base, creamy cheesecake center and the best homemade apple pie filling on top!

Ingredients

For the pie filling

  • 4 Medium apples, sliced
  • 1 Lemon, juiced
  • 2 tbsp Light brown sugar
  • 2 tbsp All-purpose flour
  • 2 tbsp Maple syrup
  • 2 tsp Cinnamon
  • 1 tsp Apple pie spice

For the cookie base

  • 3/4 C Unsalted butter – softened (1.5 sticks)
  • 1 C Granulated sugar
  • 1/4 C Light brown sugar
  • 2 Large eggs
  • 1/2 tsp Pure vanilla extract
  • 3 tbsp Pure maple syrup
  • 2 1/2 C All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 3 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2/3 C Walnuts – ground crumbs (optional)

For the cheesecake filling

  • 2 C Heavy cream
  • 1/2 C Powdered sugar
  • 16 oz Cream cheese (at room temperature)
  • 1/4 C Light Brown sugar
  • 1 tsp Cinnamon
  • 1 tbsp Heavy cream
  • 1 tbsp Maple syrup
  • 2 tbsp Caramel

Instructions

For the pie filling

  1. Slice apples into small pieces and squeeze a lemon over top and stir to combine.
  2. Add brown sugar, flour, maple syrup, cinnamon, apple pie spice over top of apples. Stir to mix ingredients.
  3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be mushy like apple sauce, instead of the larger chunks. Set aside and allow to cool completely, refrigerate if necessary.

For the cookie

  1. Preheat oven to 375° F.
  2. Allow butter to soften, for about 30 minutes- you don’t want it to be too soft.
  3. Combine butter with granulated and brown sugars. Beat on medium speed until the butter and sugar are well combined and mixture becomes somewhat fluffy.
  4. Add eggs, vanilla extract and maple syrup and beat until all ingredients are combined.
  5. In a separate bowl, combine dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Stir to combine.
  6. Use a food processor to grind up walnuts into a fine crumb. Add to dry ingredients.
  7. Slowly add dry ingredients to wet batter and beat on medium speed until dough forms.
  8. Line a 9*13” pan with parchment paper or a baking mat. Spread cookie dough out across the bottom of the pan and gently pat down.
  9. Bake at 375° F for 25-28 minutes. Allow to cool in the pan completely.

For the cheesecake layer

  1. Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  2. Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
  3. Allow cream cheese co come to room temperature. Beat cream cheese on a high speed until well whipped.
  4. Add powdered sugar and cinnamon and beat until well combined. Add heavy cream and caramel and beat on medium high speed for minute or two. Scrape down the sides of the bowl.
  5. Fold whipped cream into cream cheese mixture. Spread cream cheese mixture on cooled cookie base. Top with apple pie filling. Refrigerate for at least 2-4 hours so the cream cheese layer can set. Topped with additional caramel.

Notes

Total time includes refrigeration. Keep refrigerated.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: apple pie cheesecake bars, apple cheesecake bars, cheesecake bars recipe, caramel apple cheesecake bars, recipe for cheesecake bars

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23 Responses
  1. Lindsey @ American Heritage Cooking

    Is there ever enough sugar?! Caramel drizzle is always a good addition in my opinion! These bars look fabulous!

  2. Chelsea @chelseasmessyapron

    You guys ROCKED apple week!! These are a perfect treat – maple and apple pie and cheesecake – what a combo!! Pinned 🙂

  3. Heather @ Shards of Lavender

    The apple recipes both of you have been posting this week are stunning! Such awesome choice to pick from… Adding maple to the apple pie filling sounds delightful and I’m loving the thick cheesecake layer:)

  4. D Dell

    I have struggled for 10 minutes to find words to describe how I feel about these MAPC bars. Every fiber of my being this morning screams for two of these going down the hatch right now! eroipoiwepqowiure is a new word for indescribable. Jules!

  5. Lindsay @ Life, Love and Sugar

    That maple sugar cookie sounds to die for! And I love that you crushed up walnuts in it! Great way to end Apple Week!

  6. Wendy

    Though some people think of pumpkin, my defining fall flavors are apple and maple! These luscious bars fit my fall flavor cravings perfectly. The maple sugar cookie base could be happily devoured on its own! All of your apple recipes this week have been mouthwatering! Thanks,Julianne!

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