Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • ½ cup, packed Light Brown Sugar
  • ½ cup (1 stick) Unsalted Butter, cold, diced
  • ½ teaspoon Salt
  • 3 medium Firm Baking Apples (e.g., Granny Smith), peeled, cored, diced
  • 1 tablespoon Unsalted Butter (for apples)
  • 2 tablespoons Light Brown Sugar (for apples)
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Nutmeg
  • 24 oz (3 bricks) Full fat Cream Cheese, room temperature
  • ¾ cup Granulated Sugar
  • 3 Large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • ½ teaspoon Lemon Zest (Optional)
  • ½ cup Salted Caramel Sauce
  • Pinch Flaky Sea Salt (optional)

Instructions:

  1. Prep Oven & Pan: Preheat the oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, ensuring enough overhang to easily lift the bars out later.
  2. Make the Crust: In a food processor (or large bowl), combine flour, brown sugar, and salt. Pulse to mix. Cut in the cold, diced butter until the mixture resembles coarse sand or small peas.
  3. Press and Chill: Press the dough evenly into the bottom of the prepared pan. Prick the crust all over with a fork. Chill the crust in the freezer for 30 minutes to set the butter and prevent shrinkage.
  4. Par-Bake: Bake the chilled crust for 12–15 minutes until light golden brown. Remove and let cool slightly while preparing the apples and filling.
  5. Cook the Apples: Melt 1 tablespoon of butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5–7 minutes until apples are slightly tender (al dente). Set aside to cool completely.
  6. Mix the Filling (Crucial Step): Using a stand mixer or hand mixer on low speed, beat the room-temperature cream cheese until perfectly smooth—about 3 minutes. Scrape down the bowl.
  7. Add Sweeteners: Gradually add the granulated sugar, vanilla extract, and lemon zest. Beat until just combined.
  8. Incorporate Eggs: Add the eggs one at a time, mixing on the lowest speed, just until the yellow disappears. Do not overmix; over-beating incorporates too much air, which leads to cheesecake cracks.
  9. Assemble the Layers: Pour approximately half of the cheesecake filling over the warm (but not hot) crust.
  10. Add Apples: Scatter the cooled spiced apples evenly over the filling.
  11. Top and Swirl: Gently pour the remaining cheesecake filling over the apples. Drizzle half of the salted caramel sauce decoratively over the top. Use a butter knife or skewer to gently swirl the caramel into the filling.
  12. Bake: Return the pan to the 350°F (175°C) oven. Bake for 45–55 minutes. The center should look mostly set but still have a slight 'jiggle'.
  13. Cool Slowly: Turn the oven off, prop the door open slightly, and allow the cheesecake bars to cool inside the oven for 1 hour. This slow cooling prevents drastic temperature changes and cracks.
  14. Final Chill: Remove the pan and transfer to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight.
  15. Slice and Finish: Use the parchment paper overhang to lift the entire cheesecake slab out of the pan. Cut into 16 squares. Drizzle the remaining caramel sauce over the bars just before serving and sprinkle with flaky sea salt.