Ingredients
Scale
For the graham crust
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- For the cheesecake layer
- 24 ounces (680 g) cream cheese, softened at room temperature
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup (120 g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons all purpose flour
- 1/4 teaspoon fine sea salt
- For the cinnamon apples
- 3 medium firm apples (Honeycrisp or Granny Smith), peeled and diced
- 2 tablespoons unsalted butter
- 1/3 cup (70 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- For the oat streusel
- 3/4 cup (95 g) all purpose flour
- 1/2 cup (45 g) old fashioned rolled oats
- 1/2 cup (110 g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup (113 g) cold unsalted butter, cut into cubes
- For the salted caramel drizzle
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream, warmed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat oven to 325°F (165°C). Line a 9 by 13 inch pan with parchment, leaving overhang on two sides.Stir graham crumbs, melted butter, sugar, cinnamon and salt until like wet sand. Press firmly into the pan; bake 10 minutes. Cool slightly.Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, nutmeg and lemon juice; cook 7 to 9 minutes until tender but holding shape. Cool.Beat cream cheese and sugar on medium 2 minutes until completely smooth, scraping bowl twice.Beat in eggs one at a time on low, just until each disappears. Stir in sour cream, vanilla, flour and salt on low until smooth.Pour cheesecake batter over crust; smooth top. Spoon cooled cinnamon apples evenly over batter.Rub flour, oats, brown sugar, cinnamon, salt and cold butter cubes with fingertips into clumpy crumbs; scatter over apples.Bake 40 to 45 minutes, until edges are set and golden and center still wobbles slightly.Cool 1 hour on a rack, then refrigerate at least 4 hours (ideally overnight).For the caramel: melt sugar in a dry light colored saucepan over medium heat, swirling, until deep amber. Whisk in butter, then carefully pour in warm cream (it will bubble). Simmer 1 minute; remove from heat; stir in vanilla and flaky salt.Lift chilled slab from pan with parchment. Drizzle generously with slightly warm caramel. Slice into 16 bars with a sharp knife, wiping blade between cuts.Serve chilled or at cool room temperature with extra caramel.
Notes
Room temperature cream cheese and eggs are essential for a lump free filling. Do not overbake; a slight wobble in the center sets as it cools. Chill the full 4 hours minimum for clean slices. Freeze undrizzled bars up to 2 months; add caramel fresh after thawing. Use firm apples (Honeycrisp, Granny Smith); avoid mealy varieties.
- Prep Time: 30
- Cook Time: 55
- Category: Dessert
- Cuisine: American