INSTRUCTIONS
TO MAKE THE CRUST:
Preheat the oven to 350°F. Line a 9″ x 13″ x 2″ baking pan with parchment paper so that the paper overhangs by a couple of inches on two opposite sides. Lightly grease the paper.
Place the graham crackers in the bowl of a food processor. Pulse until fine crumbs form. Add the butter, flour, and brown sugar. Pulse until combined.
Transfer the crust mixture to the prepared pan. Press evenly into the bottom of the pan.
Bake the crust for 10 minutes, or until lightly browned. Set aside until ready to assemble.
TO MAKE THE CINNAMON APPLES:
Combine the diced apples, sugar, and cinnamon in a large bowl. Set aside.
TO MAKE THE STREUSEL TOPPING:
Mix the brown sugar, oats, flour, butter, cinnamon, and salt with a pastry blender, a fork, or your fingers. Mix until combined and crumbly. Set aside.
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth.
Add the eggs and vanilla, and mix until combined.
TO ASSEMBLE AND BAKE:
Pour the filling over the partially baked crust, and spread evenly.
Sprinkle the cinnamon apple mixture evenly over the filling.
Sprinkle the streusel topping evenly over the apples.
Bake the cheesecake for 55 minutes, or until the middle is set but not firm. (It will firm as it cools.)
Cool the cheesecake to room temperature. Then cover and refrigerate at least 2 hours.
Use the overhanging parchment paper to lift the bars onto a cutting board. Use a sharp knife to cut into bars.
Drizzle caramel sauce over the slices when ready to serve.
NOTES
Keep the bars refrigerated up to 3 days or frozen up to 3 months.
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