Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 large Granny Smith apples, peeled, cored, and finely chopped
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup store-bought or homemade caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the flour and brown sugar. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of your prepared pan. Bake for 15 minutes or until lightly golden.
- While the crust is par-baking, beat the softened cream cheese and granulated sugar in a large bowl until smooth. Add the eggs one at a time, followed by the vanilla extract. Mix on medium speed until fully combined and creamy. Pour the cheesecake batter over the warm, pre-baked crust and spread it into an even layer.
- In a small bowl, toss the finely chopped apples with sugar, cinnamon, and nutmeg. Carefully spoon the apple mixture over the cream cheese layer, spreading them out so every bite gets a bit of fruit.
- In another bowl, combine the brown sugar, flour, and oats. Use a pastry cutter or fork to cut in the cold, cubed butter until the mixture is crumbly. Sprinkle this streusel generously over the apple layer, covering as much surface area as possible.
- Place the pan back into the oven and bake for 30 to 35 minutes. You are looking for the streusel to be golden brown and the cheesecake to be set. The edges should be slightly firm while the center has a very slight jiggle.
- Remove the pan from the oven and allow it to cool to room temperature. Once cool, transfer the pan to the refrigerator and chill for at least 3 hours, or preferably overnight. Before serving, lift the bars out using the parchment paper overhang. Drizzle the caramel sauce over the top and slice into 16 squares.
- Cook Time: 1 hour 10 minutes