Ingredients
Buttery crust
2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Cheesecake layer
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Cinnamon apple layer
3 medium apples, peeled and thinly sliced (about 1/8 inch)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
Crumble topping
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
Pinch of salt
Caramel finish
1/2 cup caramel sauce
1 tablespoon heavy cream
Pinch of sea salt
Instructions
1. Heat the oven to 350°F (175°C) with a rack in the center. Line a 9×13-inch metal baking pan with parchment, leaving an overhang on the two long sides.
2. Stir the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt until evenly moistened. Press the mixture firmly into an even layer in the pan. Bake 8–10 minutes, until the surface looks set and just fragrant. Cool slightly. Reduce the oven temperature to 325°F (165°C).
3. Beat the softened cream cheese and granulated sugar on low speed until smooth, scraping the bowl. Add the eggs one at a time, mixing just until each disappears. Mix in the vanilla and sour cream until just combined; do not overmix. Pour the batter over the slightly cooled crust and spread it into an even layer.
4. Toss the thinly sliced apples with the brown sugar, cinnamon, nutmeg, flour, and lemon juice. Leave any accumulated juice in the bowl. Arrange the slices in an even layer over the batter. (If the apples are very firm or thicker than 1/8 inch, cook them in a skillet 3–5 minutes until just barely tender, then cool and drain before arranging.)
5. Stir the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix until coarse clumps form. Sprinkle the crumble evenly over the apples.
6. Bake 45–50 minutes, until the edges are set, the crumble is golden, and the center has only a slight jiggle (it should not ripple like liquid). If you use a thermometer, insert it into the cheesecake layer (not only an apple); a creamy center is typically about 150–155°F. Turn the oven off, prop the door slightly open, and leave the pan inside for 15 minutes.
7. Cool the pan at room temperature about 1 hour, then refrigerate at least 2 hours, until cold and firm. Do not leave the bars at room temperature for more than 2 hours after they leave the oven. For clean slices, lift the slab out with the parchment and cut with a sharp knife wiped clean between cuts. Warm the caramel sauce gently with the cream and a pinch of sea salt, and drizzle it over the bars just before serving. A very light dusting of cinnamon is optional.
Notes
This is a thinner bar-style cheesecake: 16 ounces of cream cheese and 2 eggs in a 9×13 pan will not bake up as tall as a cafe-style slice. That is expected.
A water bath is not needed for these shallow bars.
Untested estimates: bake time and apple tenderness depend on oven, pan color, apple variety, and slice thickness. Trust the jiggle (and the thermometer, if you use one) more than the timer.
Storage: refrigerate within 2 hours of leaving the oven. Cover and refrigerate up to about 4 to 5 days (a conservative quality estimate). Freeze cooled, undrizzled bars up to about 2 months; thaw in the refrigerator and add the caramel after thawing. Do not leave leftovers out more than 2 hours (1 hour if the room is above 90°F).
- Prep Time: 25 minutes
- Additional time: 3 hours 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American