Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 large Granny Smith apples, peeled and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, ensuring there is a slight overhang on the sides. This will make it much easier to lift the bars out once they have cooled and set.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup of granulated sugar until smooth and creamy. Add the egg and vanilla extract, beating on low speed until just combined. Be careful not to overmix, as this can incorporate too much air into the cheesecake. Pour the mixture over the pre-baked crust and spread it evenly.
- In a small bowl, toss the chopped apples with the cinnamon and nutmeg. Spread the spiced apples evenly over the cream cheese layer, pressing them down very gently into the batter.
- In another bowl, combine the brown sugar, flour, and oats. Use a pastry cutter or your fingers to work in the cold, cubed butter until the mixture forms coarse crumbs. Sprinkle this streusel topping generously over the apple layer.
- Place the pan back in the oven and bake for 40 to 45 minutes, or until the cheesecake is set and the streusel is golden brown. The center should have a slight jiggle but should not be liquid.
- Allow the bars to cool completely at room temperature for about an hour. Once cooled, refrigerate the pan for at least 3 hours, or preferably overnight. This step is crucial for the bars to firm up enough for clean slicing.
- Using the parchment paper overhang, lift the bars out of the pan. Cut them into 16 squares. Just before serving, drizzle each bar with caramel sauce for a beautiful and delicious finish.
- Cook Time: 75 minutes
- Diet: Vegetarian