Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Layer:
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Apple Topping:
- 3 large Granny Smith or Honeycrisp apples, peeled and finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Crumble:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, stir together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth. Add the eggs one at a time, followed by the vanilla extract. Mix just until combined. Pour this filling over the pre-baked crust.
- In another bowl, toss the chopped apples with 2 tablespoons of sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake layer.
- To make the crumble, combine the flour, oats, and brown sugar in a bowl. Use a pastry cutter or your fingers to work in the cold, cubed butter until the mixture looks like coarse crumbs. Sprinkle the crumble generously over the apples.
- Bake for 45 to 50 minutes, or until the edges are golden brown and the center is set but still has a slight jiggle.
- Remove the pan from the oven and let it cool to room temperature on a wire rack. Then, refrigerate the bars for at least 4 hours, or overnight, to firm up.
- Once chilled, lift the bars out of the pan using the parchment paper and cut them into squares. Serve and enjoy.
- Cook Time: 5 hours 10 minutes