Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/2 cup (100g) Light brown sugar, packed
  • 3/4 cup (170g) Unsalted butter, softened
  • 16 oz (450g) Full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 3 Large Granny Smith apples, peeled, cored, and finely chopped
  • 2 tbsp (25g) Granulated sugar
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 cup (200g) Light brown sugar
  • 1 cup (125g) All-purpose flour
  • 1/2 cup (45g) Quick-cooking oats
  • 1/2 cup (115g) Unsalted butter, cold and cubed
  • 1/2 cup (120ml) Prepared salted caramel sauce

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine 2 cups flour and 1/2 cup light brown sugar. Cut in 3/4 cup softened butter using a pastry blender or fork until the mixture resembles coarse crumbs. Press firmly into the prepared baking pan.
  3. Bake the crust for 15 minutes or until lightly golden. Remove from the oven and set aside.
  4. In a large bowl, beat the room-temperature cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, followed by vanilla extract, mixing on low speed until just combined. Pour the cheesecake batter over the pre-baked crust.
  5. In a small bowl, toss the chopped Granny Smith apples with 2 tablespoons granulated sugar, cinnamon, and nutmeg. Spoon the apple mixture evenly over the cheesecake layer.
  6. Prepare the streusel by mixing 1 cup light brown sugar, 1 cup flour, and 1/2 cup oats. Cut in 1/2 cup cold, cubed butter until the mixture is crumbly. Sprinkle the streusel over the apple layer.
  7. Bake for 40-45 minutes until the filling is set and the topping is golden brown.
  8. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours. Before serving, drizzle with salted caramel sauce and cut into 16 squares.