Caramel Apple Cheesecake Bars

Prepare

1. Lightly grease the bottom and sides of a 9x13" baking pan, then line with parchment paper, leaving overhang over the sides (this makes it much easier to remove the cheesecake bars to slice and serve).
2. Preheat oven to 350°F, and set baking pan aside.

Make shortbread crust

1. Add shortbread cookies to a food processor and pulse until a sand-like texture forms.
2. Add melted butter and pulse until mixed.
3. Transfer cookie crumb mixture into the bottom of the prepared baking pan, and press into a flat, even layer in the pan.
4. Add baking pan to the refrigerator to chill while you move ahead with the filling.

Make cheesecake filling

1. To the bowl of a stand mixer (or a mixing bowl if using a hand mixer), add the softened cream cheese and beat on a MED speed until light and fluffy.
2. Add 3/4 cup of the sugar and beat until combined, scraping down the sides if needed.
3. Add eggs, one at a time, beating after each addition. Add vanilla and beat until combined.

Add filling to crust

1. Remove the baking pan from the refrigerator, then pour in the cheesecake filling.
2. Gently tap the pan on the countertop a few times to remove any air bubbles. Set aside.

Make spiced apples

1. To a mixing bowl, add chopped apples, the remaining 1/4 cup of granulated sugar, lemon zest, ground cinnamon, ground nutmeg, and a pinch of kosher salt.
2. Stir together to combine well, and set aside for about 5 minutes to let everything mesh together.
3. Afterwards, add the spiced apple mixture to the top of the cheesecake filling.

Make crumble topping

1. In another mixing bowl, add crumble ingredients and use a pastry cutter to blend everything together to be a crumbly texture.
2. Sprinkle the crumble topping evenly over the top of the spiced apples.

Bake

1. Transfer baking pan to preheated oven and bake for 45-50 minutes, or until the filling is set and the crumble is golden brown.

Cool and chill

1. Remove from the oven and let cool a bit at room temperature, then transfer to the refrigerator to chill for 15-30 minutes.

Slice and serve

1. Use the parchment paper to lift the bars out of the pan, then slice into 16 bars (or you can slice into a smaller number to have larger bars).
2. The secret to having nicely sliced bars is to use a sharp knife and clean it off after each slice.
3. Drizzle the bars with caramel sauce, then serve.