Ingredients
- For the Crust: 2 cups graham cracker crumbs, 1/2 cup unsalted butter melted, 1/4 cup granulated sugar, 1/4 tsp cinnamon
- For the Cheesecake Layer: 16 oz cream cheese softened, 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
- For the 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
- For the 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)
- For the Caramel Sauce: 1 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream, 2 tbsp unsalted butter, 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper.
- Make crust: mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press into pan and bake 10 minutes; cool.
- Make cheesecake layer: beat cream cheese and sugar until smooth, add eggs one at a time, stir in vanilla. Pour over crust.
- Apple layer: toss apples with lemon juice, brown sugar, cinnamon, nutmeg. Spread over cheesecake.
- Streusel: mix flour and brown sugar, cut in cold butter until crumbly, stir in pecans. Sprinkle over apples.
- Bake 45-50 minutes until streusel is golden and cheesecake set. Cool, then refrigerate 2 hours.
- Caramel sauce: cook sugar and water over medium heat until dissolved, then medium-high until amber. Remove from heat, whisk in cream, butter, and salt. Let cool slightly.
- Cut chilled bars into squares and drizzle with caramel before serving.
Notes
- Pre-bake crust for extra crispiness.
- Ensure cream cheese is room temperature for smooth cheesecake.
- Granny Smith apples provide tartness; Honeycrisp or Braeburn can be used.
- Watch caramel carefully to avoid burning.
- Serve chilled, store in refrigerator up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 350