– 2 ½ cups Graham crackers 2 packets crumbled into fine crumb – ¼ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ½ cup Sour cream room temperature – ¼ cup Salted caramel – 1 teaspoon Pure vanilla extract – 3 Large eggs room temperature – 3 Large gala apples cut into cube – ¼ cup Brown sugar packed light or dark – 2 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – ½ cup Brown sugar packed light or dark – ½ cup All-purpose flour – 1 teaspoon Ground cinnamon – ¼ cup Quick oat – ¼ cup Unsalted butter melted – Salted caramel drizzled on top
Preheat oven to 325°F and spray 9X9 pan with non-stick baking spray. Spray again and line the pan bottom and sides with parchment.Grind graham crackers into crumbs. Mix graham cracker crumbs, brown sugar, and melted butter in a small bowl.
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Beat with fork.Crust pan bottom. Compact it on the pan bottom, not sides. Use a measuring cup back to compress. Keep crust on pan bottom only. Bake 12 minutes.
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Make the streusel while the crust bakes. Mix brown sugar, flour, cinnamon, quick oats, and melted butter in a small bowl. Stir with a fork. Should be moist. Keep bowl in fridge to firm butter while making cheesecake.
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When the crust is baking, prepare the apples. Cube apples. Mix the apples in a large basin. Stir in brown sugar, cinnamon, and nutmeg until covered.After baking and cooling the crust, start the cheesecake.
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Mix sour cream, salted caramel, and vanilla for 1 minute on medium. Bowl scrape. Add eggs and mix low. Bowl scrape.Cover crust with cheesecake and smooth with rubber spatula. Cover with apples equally. Top with streusel.
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Bake 50-60 minutes. A bath is unnecessary. When the cheesecake has a small jiggle in the center and firm borders, it is done.Shut off the oven and prop the door open. Allow it to bake for 30 minutes. Transfer to cooling rack. Let cool fully.
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Cover and chill overnight or at least 6 hours.Take the cheesecake bars out of the pan after 6 hours or overnight cooling. Cut into bars. Then add salted caramel. Refrigerate or serve immediately.
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