Caramel Apple Cheesecake Bars (Print Version)

# Ingredients:

→ Apples

01 - 3 medium Granny Smith apples, peeled, cored and finely chopped
02 - 2 tablespoons sugar
03 - ½ teaspoon ground cinnamon
04 - ¼ teaspoon ground nutmeg

→ Streusel Topping

05 - 1 cup (212 g) packed light brown sugar
06 - 1 cup (142 g) all-purpose flour
07 - ½ teaspoon cinnamon
08 - ½ cup (50 g) quick cooking oats
09 - ½ cup (113 g) salted butter, softened

→ Shortbread Base

10 - 2 cups (284 g) all-purpose flour
11 - ½ cup (106 g) packed brown sugar
12 - ¼ teaspoon salt
13 - ½ teaspoon cinnamon
14 - 1 cup (227 g) salted butter, softened

→ Cream Cheese Layer

15 - 2 packages (8-ounces each) (454 g) cream cheese, softened
16 - ½ cup (106 g) granulated sugar
17 - 2 large eggs
18 - 1 teaspoon vanilla extract

→ Caramel Sauce

19 - 4 tablespoons salted butter
20 - 1 cup (212 g) packed light brown sugar
21 - ½ cup heavy cream
22 - Pinch of salt
23 - 1 tablespoon vanilla (can reduce to 1 teaspoon for less vanilla flavor)

# Instructions:

01 - Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
02 - In a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
03 - In a medium bowl, combine all the streusel topping ingredients (brown sugar, flour, cinnamon, oats, and butter) and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
04 - In a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
05 - While the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
06 - Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
07 - Add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools.
08 - Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one). If the caramel sauce has been refrigerated, warm slightly before drizzling.

# Notes:

01 - These bars can be stored in the refrigerator for up to 5 days.
02 - The caramel sauce can be made ahead and refrigerated, then warmed before using.
03 - For cleaner cuts, refrigerate the bars before slicing with a warm knife.
04 - You can substitute unsalted butter throughout the recipe, just add an extra pinch of salt to each component.

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