Ingredients
Streusel Topping
- ½ cup all-purpose flour (63 grams)
- ½ cup packed light brown sugar (100 grams)
- ¼ cup old-fashioned rolled oats (28 grams)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter, melted and cooled slightly (56 grams; ½ stick)
Shortbread Crust
- ½ cup unsalted butter, softened (113 grams; 1 stick)
- ¼ cup packed light brown sugar (50 grams)
- ⅛ teaspoon salt
- 1 cup all-purpose flour (125 grams)
Cheesecake Filling
- 16 ounces brick-style cream cheese, softened (452 grams; 2 bricks)
- ½ cup full-fat sour cream, at room temperature (120 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
Apple Layer
- ¼ cup granulated sugar (50 grams)
- ¾ teaspoon ground cinnamon
- 1 ½ cups diced apples (180 grams; peeled, cored, diced Granny Smith apples)
Topping and Serving
- ½ cup caramel sauce (homemade or store-bought)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Line an 8-inch square light-colored metal pan with parchment paper, leaving an overhang for easy removal.
- Make streusel topping: In a medium bowl, whisk together flour, brown sugar, rolled oats, cinnamon, and salt. Stir in melted butter until combined. Chill the mixture in the refrigerator while preparing other components.
- Make shortbread crust: In a stand mixer or bowl, beat softened butter, brown sugar, and salt until smooth. Add flour and mix until coarse clumps form with no loose flour.
- Press and bake crust: Press the crust evenly into the prepared pan. Bake for 15-18 minutes until set and lightly golden. Let cool slightly.
- Prepare cheesecake filling: Beat the cream cheese until smooth, then add sour cream and combine. Mix in sugar and vanilla extract. Add eggs one at a time on low speed, mixing until just combined, scraping bowl sides as needed.
- Assemble cheesecake layer: Pour cheesecake filling over cooled crust and smooth into an even layer.
- Prepare apple layer: In a medium bowl, whisk sugar and cinnamon. Add diced apples and toss to coat evenly.
- Assemble apple layer and streusel: Evenly spread the cinnamon-coated apples over the cheesecake layer. Remove chilled streusel from fridge and crumble it evenly over the apples.
- Bake bars: Bake for 35-45 minutes until filling is mostly set with a slight wobble in the center and topping is glossy.
- Cool and chill: Cool bars to room temperature (2-3 hours), cover tightly, and refrigerate for at least 4 hours to set fully.
- Serve: Drizzle caramel sauce over chilled bars, cut into squares, and serve.
Notes
- Use a light-colored metal pan to ensure even baking and prevent burning of crust and streusel.
- Make sure cream cheese and eggs are at room temperature for smooth filling without lumps.
- The center of the cheesecake should wobble slightly after baking, indicating perfect doneness to avoid overbaking.
- Apples should be peeled and cored before dicing to maintain texture and flavor balance.
- Chill the streusel to make it easier to crumble evenly over the bars.
- Allowing bars to chill helps the cheesecake fully set, making slicing cleaner and serving easier.
- Use homemade or high-quality store-bought caramel sauce for best flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
