Apple Cheesecake Oatmeal Cookie Bars

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With layers of chewy oatmeal cookie, cinnamon cheesecake filling, and cinnamon apples, these Apple Cheesecake Oatmeal Cookie Bars are the perfect fall dessert. Easy and great for making ahead too!

Why You’ll Love These Oatmeal Cookie Bars

I have always loved these bars. If you’ve tried my Berry Oatmeal Cheesecake Bars, these are a cinnamon apple version and are just as delicious, if not more. They are truly amazing and I’ve made them so many times over the years but I did update the recipe a bit. I started by using my oatmeal raisin cookies (minus the raisins) as the base and added even more apples to the filling. Yum! Here are a few other reasons why I love them so much:

• 4 layers of deliciousness. You’ve got a layer of oatmeal cookie on the bottom, a cinnamon cheesecake in the middle topped with cinnamon apples, and a crumble of the remaining oatmeal cookie batter on top. Delicious.
• Warm cinnamon flavor. Cinnamon appears in every layer of these cookies, from the oatmeal cookie base to the cheesecake filling to the apples, offering a warm spiced taste in every bite.
• Great for making ahead. These apple cheesecake oatmeal cookie bars store well for up to 5 days, making them the perfect dessert to make a day or two in advance.
• Perfect for fall. With cinnamon in every layer and a thick layer of apples, these bars are perfect for enjoying apples and fall flavors.

Ingredients & Substitutions

These bars begin with basic oatmeal cookie ingredients, apples, and a simple cheesecake filling made of cream cheese and powdered sugar. Scroll down to the recipe card below for exact measurements.

Oatmeal Cookie Base

• All-purpose flour – Be sure to measure your flour correctly as too much flour can lead to a dry cookie base.
• Baking soda – Helps the cookie base rise just a little bit and adds to it’s tender texture.
• Cinnamon – Adds a warm flavor to the cookie base and apples.
• Salt – Without a little salt, your bars would be bland.
• Butter – I use unsalted butter since we’re adding salt. It should be at room temperature, not melted.
• Sugar – A combination of light brown sugar and granulated sugar is used in these cookies.
• Eggs – Be sure to use large eggs, not medium or extra large.
• Vanilla extract
• Oats – I used uncooked quick cook oats in this updated version. However, the original bars use old fashioned oats. We tested that with these, but felt it made little difference. If you have one or the other on hand, feel free to use what you have. No need to buy something else.

Cheesecake Filling

• Cream cheese – It should be at room temperature, so that your filling isn’t lumpy. Be sure to use full-fat brick-style cream cheese. Reduced fat or tub-style cream cheese has a thinner consistency and isn’t ideal for these bars.
• Sugar
• Egg – You’ll need to use the egg yolk and egg white separately so that the batter mixes well and doesn’t get lumpy. It is easiest to separate them when the egg is cold.
• Ground cinnamon
• Vanilla extract

Cinnamon Apples

• Apples – Any variety of apples you prefer works here. I used Granny Smith. You can even use two different varieties. Peel and chop before beginning the recipe.
• Spices – Cinnamon and nutmeg add warm flavor to the apples.

How To Make Apple Cheesecake Oatmeal Cookie Bars

Here’s an overview of how to make these irresistible cookie bars. You can find more detailed instructions in the recipe card below.

Make the cookie dough

• Prep. Preheat the oven to 350F. Line the pan with parchment paper, allowing it to come above the long sides of the pan. Spray the short sides with baking spray.
• Make the dough. Combine the dry ingredients in a bowl and set aside. Cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing after each addition, then add the vanilla extract. Add the dry ingredients and mix until just combined. Stir in the oats.
• Add to the pan. Press half of the dough into the bottom of the cake pan. Set the remainder aside.

Make the cheesecake layer and bake

• Make the cheesecake layer. Beat the cream cheese and sugar until smooth and creamy. Mix in the egg yolk until combined then add the egg white. Stir in the cinnamon and vanilla extract.
• Assemble the bars. Spread the cheesecake mixture over the oatmeal cookie base. Toss the apples with cinnamon and nutmeg then sprinkle over the cheesecake mixture. Top with crumbles of the remaining cookie dough.

• Bake. Bake the apple cinnamon oatmeal bars for 30-35 minutes. They might jiggle a bit but they should look set.
• Chill. Cool on a cooling rack to room temperature then refrigerate until cold. Cut into bars and serve.

Can I use a smaller pan?

I have tried making these bars in a 9X13-inch pan and in a 9-inch square pan. Both work but I prefer the 9X13-inch pan. The bars come out a little thinner and are less messy to eat. That being said, if you’d like to make thicker bars, you can totally use a 9-inch square pan. Don’t change the ingredient amounts. Just bake the bars for a little longer, about 30-35 minutes.

Tips for Success

• Do not over mix. This is especially important when you add the dry ingredients – be sure to mix until the dough is just combined.
• Separate the egg white and yolk. Yes, they both go into the same mixture but separating them helps prevent the filling from getting lumpy. It’s worth the extra step!
• Press the dough into an even layer. When adding the first layer of cookie dough to the pan, be sure to press it into an even layer to ensure even baking.
• A little jiggle is okay. The cheesecake layer may still jiggle a bit when you pull them from the oven. That’s totally okay! They should be set and the tops golden brown but the filling will firm up more as the bars cool.

Proper Storage

• Refrigerator. Store leftover oatmeal cheesecake bars in an airtight container. You can store them in the fridge for up to 5 days.
• Freezer. Place the bars on a baking sheet and pop them in the freezer for a couple of hours to firm up. Transfer them to an airtight container and store them in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge when you are ready to enjoy.

More Cookie Bar Recipes To Try

• Sugar Cookie Bars
• Cranberry Bliss Bars
• Easy Lemon Bars Recipe
• Samoa Cookie Bars
• Bacon Beer and Potato Chip Cookie Bars
• Berry Oatmeal Cheesecake Bars

This recipe was update on 9/2/2024. For the old version, download the recipe PDF.

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