Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press firmly into the bottom of the prepared pan. Pre-bake for 10 minutes, then set aside to cool.
- Beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, then mix in vanilla. Pour over cooled crust and spread evenly.
- Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spread evenly over the cheesecake layer.
- Mix flour and brown sugar in a bowl. Cut in cold butter with a pastry cutter until crumbly. Stir in pecans if using, then sprinkle evenly over the apple layer.
- Bake for 45–50 minutes, until the streusel is golden and the cheesecake is set but slightly jiggly in the center. Cool completely at room temperature.
- In a saucepan, combine sugar and water. Heat over medium until dissolved, then cook without stirring until amber in color (8–10 minutes). Remove from heat, carefully whisk in cream, then add butter and salt. Stir until smooth and let cool.
- Refrigerate the bars for at least 2 hours (or overnight) to set completely for clean cuts.
- Lift bars using the parchment overhang and cut into squares. Drizzle with caramel sauce before serving.
Notes
Pro Tips: Use room-temperature cream cheese for a smooth filling. Pre-bake the crust to prevent sogginess. Toss apples in lemon juice to keep them bright and flavorful. Chill bars thoroughly before slicing for neat, bakery-style cuts. For a shortcut, use store-bought caramel sauce.
Variations: Swap graham crackers for gingersnaps, or use different apple varieties like Honeycrisp or Braeburn. Add a pinch of cardamom or ginger for extra spice. For dairy-free, use vegan cream cheese and coconut cream in the caramel.
