For day 9 of my “12 Days of Thanksgiving Recipes” we are making the dreamiest apple blondie cheesecake bars! These bars are insane. We start with a brown butter apple blondie base, topped with a layer of cinnamon no-bake cheesecake, all topped with a brown butter maple glaze. AH it is so good and will be everyone’s favorite dessert this Thanksgiving.
The apple blondie layer is dense and soft with chunks of fresh apples. The cheesecake layer on top is light and sweet, but not too sweet — the cream cheese has a tart kick that perfectly balances the apple blondie. And the brown butter maple glaze just brings everything together! It isn’t a necessary part of these bars, but it is definitely worth it.
what ingredients do i need for these bars?
apple blondies
- butter
- brown sugar
- eggs
- vanilla
- flour
- cornstarch
- baking powder
- cinnamon
- salt
- apples
cinnamon cheesecake
- cream cheese
- sugar
- heavy cream
- cinnamon
- vanilla
brown butter maple icing
- butter
- powdered sugar
- maple syrup
- cinnamon
- salt
- vanilla
All these ingredients are standard ingredients, but combine them together and magic happens!
how to prep these before thanksgiving?
Thanksgiving is a hectic day so it is nice to have as many things prepped beforehand that you can! These apple blondie cheesecake bars are the perfect prepare ahead dessert. The blondies have to cool before the cheesecake can be added on top, then the cheesecake needs time to set up. So, these are best to make the day before.
On the day before Thanksgiving, cook the apple blondies and let them chill completely. They can chill on the counter or if you are in a hurry, they can chill in the fridge. Then, either the night before Thanksgiving or the day of, add the cheesecake topping on top and put it in the fridge to chill. The cheesecake needs at least 4 hours to set up, but overnight works as well.
These should not be made more than one day in advance. Once the cheesecake layer is added on top of the blondies, the moisture from the cheesecake begins to seep into the blondies. If they are eaten the next day then the blondies are still very fresh! But, if you wait 2-3+ days, the blondies will be more dense and wet, as they’ll absorb moisture from the cheesecake. So, make sure these are eaten fresh!
If you need to make them far in advance, just don’t assemble it until day of! The blondies and the cheesecake layer can both be made a few days ahead, but store them separately. Then, assemble the day of and you’ll have fresh blondies! The glaze should be added right before serving.
just apple blondies?
If you don’t like cheesecake or want a quicker dessert, just make the blondie portion of this dessert! The apple blondies are excellent on their own and would be great with some vanilla ice cream. Obviously I think they are best with the cheesecake layer, but they can definitely be served on their own!
other recipes from my 12 days of thanksgiving recipes
- turkey cranberry sliders
- butternut squash, kale, and farro salad
- apple cider donuts
- apple, cheese, and hot honey pull apart bread
- pear, apple, and celery salad
- pumpkin stuffed french toast
- maple dijon roasted carrots
- thanksgiving snack mix
apple blondie cheesecake bars
ingredients
apple blondies
- 1 cup butter
- 2 cups brown sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 red apples
cinnamon cheesecake
- 16 oz cream cheese at room temp
- 1/2 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla
- 1/2 tsp cinnamon
brown butter maple icing
- 1/4 cup butter
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
instructions
apple blondies
- Preheat the oven to 350. Add the butter to a pan over medium heat. Stir while the butter melts. After a few minutes the butter will begin to bubble. Keep stirring. After a couple more minutes, the butter will foam up, then the foaming will subside and you'll be left with brown, nutty smelling butter. Take off the heat.
- Add the brown sugar and stir until combined. Let the mixture cool for at least 10 minutes. After it has cooled, add the eggs, one at a time, stirring between each. Add the vanilla and stir again.
- Add flour, cornstarch, baking powder, cinnamon, and salt. Stir until just combined, making sure there are no big lumps. Peel and core the apples, then chop them into small pieces, about 1/4" cubes. Add the apples and stir to combine.
- Transfer the mixture to a 9×13" pan lined with parchment paper (if you don't have parchment paper, thoroughly grease the pan). Pour the mixture into the pan and spread it evenly out. Bake for 30-40 minutes, until the top is beginning to brown and the middle is just set.
- Let the blondies cool completely before topping with the cheesecake layer. If you are in a hurry, the blondies can cool in the fridge.
cinnamon cheesecake
- Combine the room temp cream cheese and sugar in a bowl. Using a stand mixer or hand mixer, beat the cream cheese and sugar for 2 minutes. Add cinnamon and vanilla and mix them in.
- In a separate bowl whip the heavy cream until stiff peaks form. Transfer the whipped cream to the cream cheese mixture. Carefully fold the whipped cream in, being careful to not deflate the whipped cream.
- Once the blondies are completely cooled, add the cheesecake mixture on top of the blondies. Smooth the layer out, cover the pan with plastic wrap, and transfer it to the fridge. The cheesecake layer takes at least 4 hours to set up, but can stay in the fridge overnight. *for more "make ahead of time" tips, see the blog post above.
brown butter maple glaze
- Just before serving, make the brown butter maple glaze. Add the butter to a small pan. Stir as the butter melts. After a few minutes the butter will begin to bubble. Keep stirring. After a couple more minutes, the butter will foam up, then the foaming will subside and you'll be left with brown, nutty smelling butter. Take off the heat.
- Add the powdered sugar and maple syrup and whisk to combine. Add cinnamon, vanilla, and pinch of salt. Whisk until the mixture is smooth.
- Slice the blondies with a sharp knife. Right before serving, drizzle the glaze over the blondies and enjoy!!
I made these for Thanksgiving and got so many compliments. They are SO good. Not overly sweet at all. The perfect balance. I could have eaten the entire tray to myself! Thank you!
YAY i’m so glad you enjoyed them!!
Hi! Tried to make these and the base didn’t bake correctly:/ seemed to be too much moisture and so the blondie part didn’t work out. Cheesecake topping was delicious though! Do you have any suggestions?
hi! can you give me more details? what did the base look like? i’m not sure how there would be too much moisture in the bars but i’d love to try and help here!
I also just made these and the base turned out still very mushy and not really like a bar! I thought i followed the recipe perfectly so i’m not sure what went wrong 🙁
I noticed that butter/brown sugar needed more than 10min to cool. I waited about 15-20min and it wasn’t as runny
Can the maple glaze be added the day before and still taste ok?
i would highly recommend adding the maple glaze right before serving!
Hi! Is there any way I can make these without the apples?
hi! you can leave the apples out. the apples help keep the blondie really moist, so it may be a bit more dry, but it will work!
These were amazing!! I made them for Thanksgiving and everyone was obsessed and asked me for the recipe. I didn’t add the glaze at the end and they were still so delicious. Not too sweet so you didn’t feel gross after. Will be making again soon!!
AMAZING. i’m so glad everyone loved these! can’t wait for you to make them again 🙂
OBSESSED I had to make two batches because we couldn’t stop eating the first. Followed the recipe to a T and everything was great. The cheesecake layer is nice and thick. If you want less cheesecake layer you could half the recipe forsure.
YAY. I’m so glad that two batches were required!! And so glad the recipe was easy to follow 🙂
Made these for thanksgiving and they were a hit! So fun making them, all parts tasted so good together and will definitely be making them again. Can’t wait to try more recipes!
AH thank you!! I’m so glad they were a hit! So excited for you to try other recipes 🙂
I made these before thanksgiving and they came out wonderfully! Definitely one of the best blondie recipes I’ve ever tried. Added some walnuts for an extra crunch and it was amazing, my whole family loved them!!
YAY! i’m so glad these were loved by everyone! and walnuts are a great addition! i’ll have to try that next time.
These were sooo amazing!! They were a hit on Thanksgiving.
yay!! i’m so glad you enjoyed these!
These were such a hit at my family Thanksgiving!! We could not stop eating them
YAY! so glad these made the thanksgiving menu!
I was hesitant to make this on top of the thanksgiving pies but… we NEEDED this one!! SO SO good! Made this for the first time for thanksgiving 2021 and I can confidently say that they will be a new thanksgiving dessert tradition from here on out. They’re good fresh, they’re good as leftovers… truly the perfect dessert.
AHH thank you!! i’m so glad these made themselves a new thanksgiving tradition!!
This was a huge hit at my Thanksgiving! Made exactly as instructed and it was perfect!
hooray!! i’m so glad they were a hit!!
I made these for two get togethers over thanksgiving weekend and had SO MANY amazing compliments! These tastes so good and weren’t hard to make at all! I will definitely be keeping these in my recipe book! ?
YAY! i’m so glad the recipe was easy to follow! and glad it got so many compliments!!
Made these for Thanksgiving fit family and coworkers and let me just say WOW. 12/10 I need to make these again!
AHH yay! so glad these were a hit!!
This is the most advanced dessert I’ve made from scratch and it turned out so well! I was so proud of myself and everyone loved them. I feel as though you explained everything so well that even a beginner can participate so I really appreciate that. Thanks for the awesome recipes!
yay i’m so proud of you!! and so glad the recipe was easy enough to follow. so glad you enjoyed these!
these were probably the best dessert i’ve ever made & everyone at my friends giving LOVED them! definitely making them again!
AHH this just made my day! so glad you enjoyed them!
These are amazing! I was worried they would be too sweet, but they weren’t! The blondies were moist and the cheesecake on top really set it off. They were a huge hit at both thanksgiving dinners.
amazing!! i’m glad these made an appearance at multiple thanksgiving dinners!
These were sooooo good. I brought them to Friendsgiving and everyone loved them. The flavors in them are incredible. So worth the work they take to make. Shared the recipe with all of my friends. Will definitely make these again.
amaze!! so glad everyone enjoyed these!!
I made this for my family on Thanksgiving and it’s now becoming a yearly tradition everyone loved it so much! I got so many compliments!
AHH i’m so glad its now a tradition!! that’s such an honor!
I made these for my family and they LOVED them. One comment I got was, “These are the best things ever!” Thanks for helping me look good in front of my in laws with this awesome recipe! It was easy to follow and turned out great.
AMAZING. so glad they were loved and that they helped with the in-laws!! 🙂
These were wonderful! Great served hot and cold, will definitely make them again!!
yay! so glad you enjoyed them!!
I made these for my family over Thanksgiving and they were a definite hit. The recipient was so easy to follow and easy to understand 🙂
hooray! i’m so glad your fam loved these and that the recipe was easy to follow!
I made these for my in-laws for Thanksgiving! They absolutely loved them, everyone was so impressed! They are the perfect fall treat with easy to follow instructions! Can’t wait to try more recipes ?
YAY! haha so glad they passed the in-laws test! can’t wait for you to try other recipes 🙂
These are soooo good, they were such a hit at Thanksgiving dinner. I highly recommend subbing the heavy cream for a tub of cool whip. It removes the step of having to whip the cream (although a small step) but it adds just a little extra sweetness to the cheesecake and it sets up wonderfully. I made them the day before Thanksgiving and I found that day 2-3 they had reached the perfect density.
yay!! i’m so glad you enjoyed these! and glad that cool whip worked out for you. it can definitely save some time if you want the layer to be a little sweeter!!
THIS WAS AMAZING! & beginner friendly. My teenage daughter made it for thanksgiving and had never baked a dessert from scratch. It was a huge hit and now we asked her to make it again for Christmas.
this makes me so happy to hear!! i’m glad the recipe was easy to follow along and pleased everyone!
I made this for Thanksgiving dinner with my family, and it was so popular that my family asked me to make it again for Christmas! I love this recipe so much! It will definitely become a holiday staple in my house!
yay!! this makes me so happy!! and so glad it will be a staple!!
These are amazing. 10/10.
YAY so glad you loved them! 🙂
To say these were good is an understatement. These were delicious! I hosted my first Thanksgiving this year and I was beyond nervous. These apple blondie cheesecake bars were well-liked by everyone, my in-laws were even hoping I would also bring some to Christmas. Thanks for sharing your recipe!
YAY this makes me so happy!! so glad everyone (especially the in-laws) enjoyed them!!
Unbelievably good recipe!! I will be making this 1-2 times every fall!
yay!! i’m so glad to hear it!
These were delicious! I baked as cupcakes and piped on the no bake cheesecake topping and they were so good! Perfect for the potlucks that they went to. Would definitely recommend and make again. <3
yay!! i’m so glad they worked as cupcakes! that’s such a fun idea! and glad you enjoyed!
Love it! Perfect for fall; not too sweet, makes great use of apples, and leaves the whole house smelling like fall. I added some ground hazelnut and toasted pecans, and it really took it to the next level.
yay! i’m so glad you enjoyed!! hazelnut and pecans sound like such a good addition!
Hi!! Can I make these w Granny Smith apples instead of red? I tend to like tartier side
hi! totally!!
I don’t think I saw within the post what type of apple is used? Any recommendations? I’m thinking about making this for Thanksgiving this year.
hi! i’m so excited for you to try these! almost any red apple will work — i usually use fuji!
Trying these out tomorrow! Im wondering if I can add the brown butter maple icing once the cheesecake layer sets and then leave the whole thing in the fridge over night? Can’t wait to get a taste in!!
hi! so excited for you to try these! yes, you can add the icing the night before if you want. you can also add it right before serving!
I’ve made these in the past for Thanksgiving and they were a huge hit! I have a question for you. If I make the dough 3 days ahead of time and keep covered in the fridge, could I assemble and bake them day 4 and still be ok?
hi! i’m so glad you loved these!! you could try that! i’m not sure if the batter would stay good that long. i would recommend baking the base blondie layer three days ahead of time, and keep them covered in the fridge. then you could assemble the bars the day of! that way the bars will stay fresh and can be assembled day of. let me know if you have any other questions!
Made this recipe for the first time 2 years ago and it was a hit! I have to make it every holiday now, my Grandpa loves it so much he requests it for his birthday and I’m making it for his wedding next summer!
omg this makes me so happy!! so glad it is grandpa’s favorite and i’m so honored it will be at his wedding!!
Our whole family LOVES these! They are a must for every family get together and holiday! We lovingly call them ABCBs, and my kids chant it! ?
ABCBs!!!!! i love that so much! so glad you love these! <3
Do I use salted or unsalted butter?
you can use either! i usually use salted but i don’t think it makes a huge difference so just use what you have on hand!
Hi,
My brother is allergic to Corn, so cornstarch is a no no. Is it really necessary or can leave it out?
yes, just leave it out!
Love these. I’m thinking about making them with peaches. Thoughts? I think the flavors would pair well. If so fresh or canned?
hi! peaches have a lot more liquid than apples, so i can’t guarantee that it would work, but i think it should be fine! if you can find fresh peaches, i’d definitely go with that! if not, try to get as much of the liquid out of the canned peaches as you can. i’d recommend laying the peaches out on a few paper towels to let them soak up the extra liquid. let me know how they turn out!
Hi! Making these bars this weekend. Because of the cheesecake layer, do you keep them in the fridge and then take them out an hour or 2 before serving? Or are they severed cold/kept in the fridge? And do you cool the icing before adding?
hi! if you are making them ahead of time, keep them in the fridge until serving! these bars are served cold. and the icing just needs to cool slightly before adding it on top!
If I want to cut this recipe in half, what cook time would you suggest?
hey, i’d start checking the blondies after 20 minutes! just cook until an inserted toothpick comes out clean!
Has anyone made the drizzle sauce ahead also (still applying right before serving) or does it really need to be made right before serving?
I’m going to be traveling with this, is the icing ok to make ahead of time and then add before serving, or will it just harden if made too early?
Is it okay to make the icing the day before and drizzle on before serving?
Hi! I am making these and the middle will not set! Is it because of the moisture from the apple (otherwise the edges are amazing)
hi! it shouldn’t be from the apples. if only the middle isn’t set then i would guess that it didn’t bake long enough!
These are delicious!! I messed up while doing the maple icing topping I’m not sure what went wrong so I scrapped that part and they still turned out perfect!! Everyone loved them! Will definitely be making again!
yay so glad you loved these!!!
no one else seemed to have trouble but for me the amount of powdered sugar in the glaze seemed too high! ( one cup to 1/4c browned butter) I thinned it out with more maple syrup but seemed like it needed less sugar or more butter to work?
Delicious!! I didn’t make – my sister-in-law made for Thanksgiving. What a keeper!!
yay so glad you enjoyed these!!
I made these blondies for Thanksgiving. They were a big hit with everyone! Keeping this recipe for the future!
yay so glad everyone loved these!!!
I love these!!!! But I’m the only one with a sweet tooth. There’s some leftovers that I hate to go to waste. Are these able to be frozen well or no??
hi! they should freeze just fine! just store them in an airtight container and they should stay good for about 3 months.