Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese (2 blocks), softened at room temperature
- 1/2 cup granulated sugar (for cheesecake)
- 2 large eggs
- 1 tsp vanilla extract
- 3 large Granny Smith apples, peeled, cored, and finely chopped
- 2 tbsp granulated sugar (for apples)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup caramel sauce, for drizzling
Instructions
- Step 1: Prepare Oven and Pan. 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.
- Step 2: Create the Graham Cracker Crust. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool slightly.
- Step 3: Mix the Cheesecake Filling. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, followed by the vanilla extract, beating on low speed until just combined. Pour the filling over the pre-baked crust.
- Step 4: Prepare the Spiced Apple Layer. In a separate bowl, toss the chopped apples with 2 tablespoons of sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the top of the cheesecake layer.
- Step 5: Assemble the Streusel Topping. In a small bowl, combine the brown sugar, flour, and oats. Use a pastry cutter or your fingers to cut in the cold cubed butter until the mixture is crumbly. Sprinkle the streusel over the apple layer.
- Step 6: Bake the Bars. Bake for 40 to 45 minutes, or until the cheesecake is set and the streusel is golden brown. Remove from the oven and allow to cool to room temperature.
- Step 7: Chill and Drizzle. Refrigerate the bars for at least 3 hours (or overnight). Once chilled, use the parchment paper to lift the bars out of the pan. Drizzle with caramel sauce before slicing into squares.
- Cook Time: 70 minutes