Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 0.33 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 large Granny Smith apples (400g)
  • 2 tbsp (25g) granulated sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup (100g) light brown sugar, packed
  • 0.5 cup (65g) all-purpose flour
  • 0.5 cup (45g) quick-cooking oats
  • 0.25 cup (55g) cold unsalted butter, cubed
  • 0.5 cup (120ml) salted caramel sauce
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 9x9 pan with parchment paper. Note: This ensures easy removal later.
  2. Mix 1.5 cups graham cracker crumbs, 0.33 cup sugar, and 6 tbsp melted butter. Press firmly into the pan and bake 10 minutes until fragrant and slightly darkened.
  3. Beat 16 oz softened cream cheese and 0.5 cup sugar until smooth. Add 1 egg and 1 tsp vanilla, mixing until just combined and velvety.
  4. Toss sliced Granny Smith apples with 2 tbsp sugar, 0.5 tsp cinnamon, and 0.25 tsp nutmeg.
  5. In a separate bowl, cut 0.25 cup cold butter into 0.5 cup brown sugar, 0.5 cup flour, and 0.5 cup oats until it looks like coarse pebbles.
  6. Spread the cheesecake mixture over the warm crust, then arrange the apples in an even layer across the top.
  7. Sprinkle the oat streusel generously over the apples, covering them completely.
  8. Bake for 40-45 minutes until the edges are bubbling and the top is deeply golden.
  9. Let the bars cool to room temperature, then refrigerate for at least 3 hours. Note: This sets the cheesecake for clean slicing.
  10. Drizzle with 0.5 cup salted caramel and a pinch of sea salt until glistening and irresistible.