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
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large Granny Smith apples, peeled and finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup high-quality caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving a slight overhang on two sides so you can easily lift the bars out after they have chilled.
- In a medium bowl, stir together the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar together until the mixture is completely smooth and creamy. Add the eggs one at a time, followed by the vanilla extract. Mix on low speed until just combined, being careful not to over-incorporate air. Pour the cheesecake batter over the pre-baked crust.
- In a separate bowl, toss the finely chopped apples with the cinnamon and nutmeg until they are evenly coated. Spread the apple mixture in an even layer over the top of the cheesecake batter.
- In a small bowl, combine the flour, oats, and brown sugar. Use a pastry cutter or your fingers to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel topping generously over the apples.
- Bake for 40 to 45 minutes, or until the cheesecake layer is set and the streusel topping is golden brown. Remove from the oven and let the pan cool on a wire rack at room temperature for at least 1 hour. Transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight.
- Once the bars are completely cold and firm, use the parchment paper handles to lift them out of the pan. Drizzle the top of the block with caramel sauce. Use a sharp knife to slice into 16 even squares and serve.
- Cook Time: 1 hour 15 minutes
- Diet: Vegetarian