Ingredients:

  • 1½ cups (180 g) All-Purpose Flour
  • ½ cup (100 g) Granulated Sugar
  • ¼ teaspoon (1 g) Fine Sea Salt
  • ¾ cup (170 g) Unsalted Butter, very cold and cubed (for crust)
  • 3 (8-ounce) packages (680 g) Full-Fat Cream Cheese, softened
  • 1 cup (200 g) Granulated Sugar (for filling)
  • 2 tablespoons (30 g) All-Purpose Flour (for filling)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ¼ cup (60 ml) Sour Cream or Full-Fat Greek Yogurt
  • 3 Large Eggs, room temperature
  • 3 medium (about 500 g) Firm Apples, peeled, cored, and diced
  • 2 tablespoons (28 g) Unsalted Butter (for topping)
  • ¼ cup (50 g) Packed Light Brown Sugar
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 1 teaspoon (5 g) Ground Cinnamon
  • Pinch of Nutmeg (optional)
  • ½ cup (120 ml) High-Quality Caramel Sauce

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 pan with parchment paper, leaving overhang 'handles'.
  2. For the crust: Whisk together 1½ cups flour, ½ cup sugar, and salt. Cut in the cold, cubed butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture firmly and evenly into the prepared pan. Prick the crust all over with a fork, then chill for 30 minutes. Par-bake the chilled crust for 15 minutes until lightly golden. Remove and set aside.
  4. For the filling: Beat the softened cream cheese, 1 cup sugar, and 2 tablespoons flour on medium-low speed until completely smooth (3–4 minutes), scraping the bowl frequently. Mix in the vanilla extract and sour cream until just combined.
  5. Incorporate the eggs one at a time on low speed, mixing only until just blended after each addition. Do not overmix.
  6. Pour the filling evenly over the warm, par-baked crust. Bake for 40–45 minutes. The edges should look set, but the center should still have a slight jiggle.
  7. Turn the oven off, prop the door open, and leave the cheesecake inside for 30 minutes. Remove and cool completely on a wire rack to room temperature (about 1 hour).
  8. For the apple topping: Melt 2 tablespoons butter in a saucepan over medium heat. Add the diced apples, brown sugar, lemon juice, cinnamon, and nutmeg. Cook for 8–10 minutes until the apples are tender-crisp. Let cool for 10 minutes.
  9. Gently spread the cooled apple mixture evenly over the completely cooled cheesecake bars. Cover and refrigerate for at least 3 hours, or preferably overnight, until fully set.
  10. Before slicing, warm the caramel sauce slightly and drizzle liberally over the chilled bars. Use the parchment handles to lift the block out, and slice into 16 even bars.