Ingredients
Scale
Shortbread Crust
- 1 1/2 cups (195g) all purpose flour
- 6 tbsp (84g) packed brown sugar
- 3/4 tsp ground cinnamon
- 1/2 cup (112g) salted butter, room temperature
Cinnamon Apples
- 4 1/4 cups (506g) chopped apples (3–4 large apples)
- 1 1/2 tsp all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Cheesecake Filling
- 20 ounces (565g) cream cheese, room temperature
- 3/4 cup (168g) packed brown sugar
- 3 tbsp (24g) all purpose flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 1 large egg white, room temperature
Cinnamon Streusel
- 1/2 cup (65g) all purpose flour
- 1/2 cup (112g) packed brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 4 tbsp (56g) salted butter, melted
Instructions
- Preheat oven to 300°F and prepare a 9×13 inch pan with parchment paper.
- Combine flour, brown sugar, and cinnamon for crust. Cut in butter and press into pan; bake 8-10 minutes. Increase oven to 325°F.
- Combine chopped apples, flour, cinnamon, and nutmeg; set aside.
- Blend cream cheese, brown sugar, and flour on low speed until smooth. Add sour cream, vanilla, cinnamon, and nutmeg; mix on low.
- Add eggs and egg white one at a time; mix slowly, scraping sides of bowl.
- Pour batter over crust and spread evenly. Top with cinnamon apples.
- Combine streusel ingredients with melted butter until crumbly; sprinkle over apples.
- Bake bars about 45 minutes until center is just set. Cool 45 minutes, then refrigerate until firm.
- Remove from pan and cut into bars. Serve cold. Store covered in fridge 4-5 days.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American