Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (67g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 16 ounces (454g) cream cheese, softened
  • ⅔ cup (133g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream
  • 4 medium apples (about 600g total), peeled, cored, and diced
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons (30ml) water
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ½ cup (120ml) store-bought caramel sauce
  • Optional: pinch of sea salt for topping

Instructions:

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the baking pan lined with parchment paper. Chill for at least 30 minutes.
  2. Make the Cheesecake Layer: Beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and sour cream.
  3. Prepare the Caramel Apple Compote: In a saucepan, combine diced apples, brown sugar, water, butter, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until apples are tender and the sauce has thickened (about 10-15 minutes). Stir in caramel sauce.
  4. Assemble and Bake: Pour the cheesecake layer over the chilled crust. Spread the caramel apple compote evenly over the cheesecake layer. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
  5. Cool and Chill: Let the bars cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 2 hours before cutting into squares.
  6. Serve: Drizzle with extra caramel sauce and a pinch of sea salt (optional) before serving.