Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
For the Cheesecake Layer:
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Apple Layer:
- 3 large Granny Smith apples, peeled and finely chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Crisp Topping:
- 1/2 cup old-fashioned oats
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan or line it with parchment paper.
- In a medium bowl, combine 2 cups of flour and 1/2 cup of sugar. Cut in the softened butter using a fork or pastry blender until the mixture looks like coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes or until the edges are very lightly browned.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cheesecake filling over the pre-baked crust and spread it evenly.
- In a small bowl, toss the chopped apples with 2 tablespoons of sugar, cinnamon, and nutmeg. Spoon the apple mixture evenly over the cheesecake layer.
- In another bowl, mix the oats, brown sugar, and 1/2 cup of flour. Add the cold cubed butter and use your fingers to mix until it becomes a crumbly topping.
- Sprinkle the crumble topping over the apple layer.
- Bake for 40 to 45 minutes. The topping should be golden brown and the center should be mostly set.
- Let the bars cool to room temperature. Place them in the refrigerator for at least 3 hours before slicing into bars.
- Cook Time: 1 hour