INGREDIENTS:

For the Crust

2½ cups graham cracker crumbs

4 tablespoons granulated sugar

1 teaspoon good cinnamon

¼ teaspoon freshly ground nutmeg

8 tablespoons (1 stick / ½ cup) unsalted butter, melted

Pinch of salt

For the Crumble Topping

8 tablespoons (1 stick / ½ cup) unsalted unsalted butter, melted

1 cup all purpose flour

1 packed cup brown sugar

½ cup old fashioned oats

½ teaspoon salt

1 teaspoon ground allspice

For the Apples

4 tablespoons (¼ cup) unsalted butter

4 large apples (pink lady or honey crisp) peeled and diced

⅓ cup brown sugar, packed

1 teaspoon lemon zest

1 teaspoon good pure vanilla extract

1 teaspoon ground cinnamon

2 tablespoon all purpose flour

For the Cheesecake Filling

4 blocks full-fat cream cheese (8-ounce each), room temperature

1 cup sour cream or Greek yogurt

1 cup granulated sugar

4 medium eggs at room temp

2 teaspoons vanilla extract

2 teaspoons lemon juice

DIRECTIONS:

Pre Heat Oven & Prepare Pan

Lightly grease the bottom and sides of a 9×13” baking pan, then line with parchment paper, leaving overhang over the sides (this makes it easier to remove the cheesecake bars to slice and serve). Set aside.

Preheat oven to 350°F

For The Crust

Add graham cracker crumbs, sugar, and spices to a bowl and whisk. Add the melted butter, and stir until moist crumbs.

Empty into prepared pan and press crust into bottom evenly. Transfer to preheated oven and bake 10 minutes. Remove from oven and set aside to cool while you prepare rest to bars.

For The Apples

Melt the butter in a nonstick skillet over medium-high heat. When the butter is melted and foamy, add the diced apples, cinnamon, vanilla, lemon zest and sugar and stir well. Cook for 3-4 minutes, until the apples get syrupy, then sprinkle in the flour.

Stir well and cook for another 2-4 minutes or until thick. Remove from the heat and cool to room temperature.

For The Topping

In a medium bowl whisk together the flour, sugar, oats, salt and spices. Pour the melted butter and using a fork stir and toss until flour is incorporated and clumps starts to form. Transfer to the fridge to chill while you make rest of bars.

For the Cheesecake Filling

In a clean large mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 1–2 minutes) using a hand mixer or stand mixer.

Add vanilla and lemon juice mix until combined

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

Then mix in the sour cream or yogurt.

Assemble and Bake

Pour the cheesecake filling into the baked and cooled crust and spread into an even layer.

Top evenly with the sautéed apples and sprinkle the crumble evenly over the top.

Transfer baking pan to preheated oven and bake for 45-50 minutes, or until the filling is set and the crumble is golden brown.

Cool & Chill

Remove from the oven and let cool to room temperature over a cooling rack, then transfer to the refrigerator to chill for minimum 4 hours but preferably overnight.

Slice and Serve

Use the parchment paper to lift the bars out of the pan, then slice into 16 bars or more deepening on desired size. (TIP: Sliced bars using a sharp knife and clean it off after each slice)

Drizzle the bars with salted caramel sauce if desired, then serve.