Caramel Apple Cheesecake Bars

 Crust

▢2 cups all-purpose flour

▢1/2 cup light brown sugar

▢12 tablespoons cold butter cubed small

Cheesecake

▢2 packages (8 oz each) cream cheese softened

▢1/2 cup granulated sugar

▢1 teaspoon vanilla extract

▢2 large eggs

Apples

▢3 granny smith apples peeled and chopped very small

▢2 tablespoons granulated sugar

▢½ teaspoon cinnamon

▢¼ teaspoon nutmeg

Streusel Topping

▢3/4 cup all-purpose flour

▢3/4 cup light brown sugar

▢1/2 cup quick oats

▢5 tablespoons cold butter cubed small

▢caramel syrup/sauce drizzle

Preheat oven to 350°. Spray a 9x13 baking pan with cooking spray. You can also use parchment paper and spray the parchment paper. Set aside. 

* I use parchment paper because then you can just lift the bars out of the pan (by the overhang of the parchment paper) this makes it easier to cut the bars if they're out of the pan

• MAKE THE CRUST : In a small bowl, combine flour, brown sugar, and cold cubed butter. Use a pastry cutter or hands to mix until crumbly. Press into the baking pan. Bake 15-18 minutes or until lightly browned. 
• While the crust is baking MAKE THE CHEESECAKE : Combine the cream cheese, sugar, vanilla, and eggs into a bowl, or bowl of a stand mixer, and beat together until smooth and combined. 

  MAKE THE CINNAMON SUGAR APPLES : Combine the peeled and chopped apples, sugar, cinnamon, and nutmeg into a small bowl. Mix together until all the apples are coated

• Pour the cheesecake mixture over the cooked crust and spread out evenly. Sprinkle the apples over the cheesecake. 

  *No need to cool the crust before adding the cheesecake & apples.
• MAKE THE STREUSEL TOPPING : Combine flour, brown sugar, oats, and cold butter into a small bowl. Use a pasty cutter, or your hands, to mix it together until coarse crumbs form. Sprinkle evenly over the apples.
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• Cook for 25-30 minutes. The edges should be done and slightly pulled away from the edges of the pan. The middle should be soft set but not wiggly (which means raw batter).
• Remove from oven and put on a cooling rack. Drizzle the caramel sauce over the bars and let cool at room temperature for 1 hour.

  Cover the dish and put in the refrigerator for 3 hours. Cut into bars and serve. Store leftovers in the fridge.