Ingredients:

  • 240g Graham Cracker Crumbs
  • 115g Unsalted Butter, melted
  • 25g Brown Sugar
  • 0.25 tsp Fine Sea Salt
  • 450g Cream Cheese, room temperature
  • 100g Granulated Sugar
  • 1 large Egg, room temperature
  • 1 tsp Vanilla Bean Paste or Extract
  • 300g Granny Smith Apples, peeled and diced
  • 1 tsp Ground Cinnamon
  • 0.25 tsp Nutmeg
  • 1 tsp Cornstarch
  • 200g Granulated Sugar for caramel
  • 180ml Heavy Cream
  • 56g Unsalted Butter for caramel
  • 1 tsp Flaky Sea Salt

Instructions:

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, 115g melted butter, brown sugar, and sea salt. Press firmly into a parchment-lined 8x8 inch pan and par-bake for 10 minutes.
  2. In a large bowl, beat the room-temperature cream cheese and 100g granulated sugar until smooth. Add the egg and vanilla, mixing on low speed until just combined.
  3. Toss diced apples with cinnamon, nutmeg, and cornstarch. This prevents the fruit juices from weeping into the cheesecake layer.
  4. Pour the cheesecake filling over the par-baked crust. Top evenly with the spiced apple mixture. Bake for 50 minutes until the edges are set but the center has a slight jiggle.
  5. While the bars cool, heat 200g sugar in a heavy-bottomed saucepan until it reaches a deep amber color (340°F). Carefully whisk in 56g butter and heavy cream. Simmer for 1 minute, then stir in flaky sea salt.
  6. Drizzle the caramel over the cooled bars and refrigerate for at least 4 hours before slicing into 16 bars.