Ingredients:

  • 1.5 cups (170g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted and browned
  • 0.25 cup (50g) Granulated sugar
  • 0.5 tsp Ground cinnamon
  • 1 pinch sea salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 0.5 cup (100g) Granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp Vanilla bean paste
  • 0.25 cup (60g) Full-fat sour cream
  • 3 large Granny Smith apples, peeled, cored, and finely diced
  • 2 tbsp (28g) Unsalted butter
  • 0.25 cup (50g) Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg

Instructions:

  1. Preheat your oven to 175°C (350°F). Line your 9x9 inch pan with parchment paper, leaving a 2 cm overhang on the sides.
  2. In a small bowl, combine 170g graham cracker crumbs, 50g granulated sugar, 0.5 tsp cinnamon, and a pinch of salt. Pour in 85g of melted browned butter. Note: Browning the butter first adds a deep, toasty scent that makes the crust taste like more than just crumbs.
  3. Press the crumb mixture firmly into the bottom of the pan. Bake for 8 minutes until the edges are just barely golden and the kitchen smells like toasted crackers.
  4. While the crust bakes, melt 28g butter in a skillet over medium heat. Add 3 finely diced Granny Smith apples, 50g light brown sugar, 1 tsp cinnamon, and 0.25 tsp nutmeg.
  5. Sauté the apples for 5 to 7 minutes until they are tender and the liquid has mostly evaporated into a thick syrup. Set aside to cool slightly.
  6. In a large bowl, beat 450g softened cream cheese and 100g granulated sugar until the mixture is completely smooth and velvety.
  7. Add 2 room temperature eggs one at a time, mixing on low speed. Stir in 1 tsp vanilla bean paste and 60g sour cream. Note: Mixing on low prevents air bubbles, which can cause the cheesecake to crack.
  8. For the topping, whisk together 65g flour, 45g oats, 100g brown sugar, and 0.5 tsp cinnamon. Cut in 55g cold, cubed butter until the mixture forms small, pea sized clumps.
  9. Pour the cheesecake batter over the crust. Evenly spoon the apples over the top, then finish with a heavy layer of the oat streusel.
  10. Bake for 40 to 45 minutes until the edges are set but the center still has a slight jiggle. Cool at room temperature, then chill for 3 hours before drizzling with 150g salted caramel and slicing. Cherry Pie Bars: Crumbly Perfection with a Simple Shortbread Crust — Cherry Pie Bars are the easiest way to get that classic summer flavour withou...Chelsea Lords on Instagram Zupas Caramel Apple Dream Bars — Dreaming of Zupas caramel apple dessert Try my EASY Caramel Apple Dream Bars ...Easy Caramel Apple Slices with Chocolate Drizzle and Sea Salt: Velvety & Decadent — Whip up Easy Caramel Apple Slices with Chocolate Drizzle and Sea Salt using a... $img_2$