Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for cheesecake)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 large Granny Smith apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup jarred or homemade caramel sauce
- 1/4 cup chopped pecans (optional)
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment with cooking spray.
- Step 2: Creating the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- Step 3: Mixing the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together using an electric mixer until smooth and creamy. Add the eggs one at a time, beating on low speed just until combined. Stir in the vanilla extract. Pour the cheesecake batter over the pre-baked crust and spread it evenly with a spatula.
- Step 4: Preparing the Apple Topping: In a separate bowl, toss the diced apples with brown sugar, cinnamon, and nutmeg until they are well coated. Gently spoon the apple mixture over the top of the cheesecake layer, spreading them out so they cover the surface evenly.
- Step 5: Baking the Bars: Place the pan back in the oven and bake for 30 to 35 minutes, or until the cheesecake is set around the edges but still has a slight jiggle in the very center. Remove from the oven and let the bars cool to room temperature on a wire rack.
- Step 6: Chilling and Finishing: Once cooled, refrigerate the bars for at least 3 to 4 hours, or preferably overnight. Before serving, lift the bars out of the pan using the parchment paper edges. Drizzle the caramel sauce over the top and sprinkle with chopped pecans if desired. Slice into 16 squares and enjoy.
- Cook Time: 1 hour 15 minutes
- Diet: Vegetarian