Ingredients
Crust
- 2 cups (282g) all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 cup (227g) salted butter, softened
Cheesecake Layer
- 2 (8-ounce) packages cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Apple Filling
- 3 Granny Smith apples, peeled, cored, and diced
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel Topping
- 1 ½ cups (212g) all-purpose flour
- 1 cup (200g) brown sugar
- ½ teaspoon ground cinnamon
- ½ cup (113g) salted butter, softened
Caramel Sauce
- 1 cup (200g) granulated sugar
- 4 Tablespoons salted butter
- ½ cup heavy cream
- Pinch of salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or spray it with baking spray for easy removal of the bars.
- Make the Crust: In a medium bowl, combine the all-purpose flour, brown sugar, and salt. Use a pastry cutter to cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared pan. Bake for 10 to 15 minutes until the edges are lightly browned.
- Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing on low and scraping the bowl in between additions. Stir in the vanilla extract. Pour the cheesecake batter evenly over the warm crust and spread it out.
- Prepare Apple Filling: In another bowl, combine the peeled, cored, and diced Granny Smith apples with sugar, ground cinnamon, and ground nutmeg. Mix well. Spoon this apple mixture evenly over the cheesecake layer.
- Make Streusel Topping: Combine flour, brown sugar, and cinnamon in a medium bowl. Cut in the softened butter with a pastry cutter until the topping is crumbly. Sprinkle this streusel evenly over the apple layer.
- Bake the Bars: Place the pan in the oven and bake for 40 to 45 minutes, or until the cheesecake filling is set and the streusel topping is golden. Allow the bars to cool at room temperature for 2 to 3 hours, then chill in the fridge for at least 4 hours or overnight for best results.
- Make Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon or heatproof spatula until fully melted and amber-colored. Quickly stir in the butter until melted. Slowly drizzle in the heavy cream while stirring constantly. Bring to a boil and cook for 1 minute without stirring. Remove from heat and stir in vanilla extract and a pinch of salt. Let the caramel cool before using. Reheat gently if made in advance.
- Serve: Cut the chilled bars into squares. Drizzle generously with the homemade caramel sauce before serving.
Notes
- Ensure the cream cheese and eggs are at room temperature to avoid lumps and achieve a smooth batter.
- Use Granny Smith apples for a tart flavor that balances the sweetness of the caramel and cheesecake.
- Allow the bars to fully chill to make cutting clean and easy.
- Store leftover bars refrigerated in an airtight container for up to 5 days.
- Reheat caramel gently before drizzling if it thickens too much after cooling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
