Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter (cold, cubed)
  • 3 (8 oz) packages Full-Fat Cream Cheese, softened
  • ¾ cup Granulated Sugar
  • 3 Large Eggs (room temperature)
  • 1 tablespoon Vanilla Extract
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Lemon Zest
  • 2 medium Granny Smith Apples, peeled, cored, diced small
  • 1 tablespoon Unsalted Butter
  • 3 tablespoons Light Brown Sugar, packed
  • ½ teaspoon Ground Cinnamon
  • Pinch of Salt
  • ½ cup Prepared Salted Caramel Sauce

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving a two-inch overhang (the sling).
  2. For the Crust: Whisk together flour, sugar, cinnamon, and salt in a large bowl. Cut the cold butter cubes into the flour mixture until coarse crumbs form.
  3. Press the crust mixture firmly and evenly into the prepared pan. Chill in the freezer for 15 minutes. Par-Bake the crust for 12–15 minutes, or until lightly golden. Remove and reduce the oven temperature to 325°F (160°C).
  4. For the Caramel Apples: Melt 1 tablespoon of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and salt. Sauté for 5–7 minutes until the apples are tender but hold their shape (al dente). Transfer apples to a plate and allow them to cool completely.
  5. For the Cheesecake Filling: Beat the softened cream cheese and ¾ cup of sugar on medium-low speed until smooth and lump-free (about 3 minutes).
  6. Mix in the vanilla, lemon zest, and 2 tablespoons of flour.
  7. Incorporate Eggs: Add the eggs one at a time, mixing on the lowest possible speed until just combined. Stop mixing the second the yolk disappears.
  8. Assemble: Pour the cheesecake filling evenly over the par-baked crust. Gently spoon the cooled sautéed apples evenly over the top of the filling.
  9. Bake: Bake at 325°F (160°C) for 55–60 minutes. The edges should look set, but the center should still have a slight jiggle.
  10. Cool Slowly: Turn the oven off, prop the door open slightly, and allow the bars to cool in the oven for 30 minutes. Remove and cool completely on a wire rack for 1–2 hours.
  11. Final Chill: Cover loosely and refrigerate for a minimum of 4 hours, or ideally overnight, before cutting.
  12. Finishing and Serving: Use the parchment sling to lift the slab out of the pan. Cut into 12 even bars. Drizzle the warmed salted caramel sauce generously over the top just before serving.