Ingredients
- Crust: 2 cups graham cracker crumbs, ½ cup unsalted butter melted, ¼ cup granulated sugar, ¼ tsp cinnamon
- Cheesecake Layer: 16 oz cream cheese softened, ½ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
- Apple Layer: 3 medium Granny Smith apples peeled and diced, 2 tbsp lemon juice, ¼ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg
- Streusel Topping: ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup unsalted butter cold and cubed, ¼ cup chopped pecans optional
- Caramel Sauce: 1 cup granulated sugar, ¼ cup water, ½ cup heavy cream, 2 tbsp unsalted butter, ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
- Mix crust ingredients, press into pan, bake 10 minutes, let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over cooled crust.
- Toss apples with lemon juice, brown sugar, cinnamon, nutmeg; spread over cheesecake layer.
- Mix streusel ingredients, sprinkle over apples.
- Bake 45-50 minutes until streusel is golden and cheesecake is set. Cool completely, then refrigerate 2 hours.
- Make caramel sauce: combine sugar and water, cook until amber, whisk in cream, butter, salt. Let cool slightly.
- Cut bars into squares, drizzle with caramel before serving.
Notes
- Pre-bake crust for extra crispiness.
- Ensure cream cheese is at room temperature for a smooth cheesecake layer.
- Use Granny Smith apples for balanced tartness, or mix varieties.
- Watch caramel carefully to avoid burning; store-bought sauce works too.
- Serve chilled; can store in refrigerator up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American