Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 tsp cinnamon
Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Apple Layer
- 3 medium Granny Smith apples peeled and diced
- 2 tbsp lemon juice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter cold and cubed
- 1/4 cup chopped pecans optional
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 tsp salt
Method
- Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon to form the crust mixture.
- Press the crust mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then let cool.
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, then stir in vanilla extract.
- Pour cheesecake batter over the cooled crust and spread evenly.
- Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg.
- Spread the apple mixture evenly over the cheesecake layer.
- Combine flour and brown sugar, then cut in cold butter until crumbly.
- Add pecans if using, then sprinkle streusel over the apples.
- Bake for 45–50 minutes until the streusel is golden and the cheesecake is set.
- Cool completely, then refrigerate for at least 2 hours.
- Make caramel by heating sugar and water until amber, then whisking in cream, butter, and salt.
- Cool caramel slightly, then drizzle over sliced bars before serving.
Notes
For firmer bars, chill overnight. You can omit pecans or replace them with walnuts or oats for added texture. Drizzle caramel just before serving for the best presentation.