Ingredients:

  • 1 ¾ cups finely crushed Digestive Biscuits (or Graham Crackers)
  • ¼ cup Granulated Sugar (for crust)
  • 1 teaspoon Ground Cinnamon (for crust)
  • ½ cup (1 stick) Unsalted Butter, melted (for crust)
  • 1 cup Granulated Sugar (for caramel)
  • ¼ cup Water (for caramel)
  • ½ cup Heavy Cream, warmed (for caramel)
  • 2 tablespoons Unsalted Butter, cut into cubes (for caramel)
  • 1 teaspoon Fine Sea Salt (for caramel)
  • 32 oz Full-Fat Cream Cheese, softened (4 blocks)
  • 1 cup Granulated Sugar (for filling)
  • 2 tablespoons All-Purpose Flour
  • 2 teaspoons Vanilla Extract (pure)
  • 4 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 3 large Granny Smith Apples, peeled, cored, diced ½ inch
  • 1 tablespoon Unsalted Butter (for apples)
  • 2 tablespoons Light Brown Sugar, packed
  • ½ teaspoon Ground Cinnamon (for apples)
  • ¼ cup Salted Caramel Sauce (reserved for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the two long sides to create 'slings'.
  2. Make the Crust: In a medium bowl, combine the crushed biscuits, sugar, and cinnamon. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Par-Bake the crust for 8–10 minutes until lightly set. Remove from the oven and let cool slightly.
  4. Prepare the Caramel: In a small saucepan, combine the 1 cup sugar and ¼ cup water. Cook over medium heat until the mixture turns a deep amber color (8–10 minutes). Remove from heat and carefully whisk in the warm heavy cream, then stir in the 2 tablespoons of butter and sea salt until smooth. Reserve ¼ cup for the apple topping; the rest is for drizzling later.
  5. Sauté the Apples: Melt 1 tablespoon of butter in a small pan. Add the diced apples, brown sugar, and ½ tsp cinnamon. Sauté for 3–5 minutes until the apples are tender-crisp. Remove from heat and stir in the reserved ¼ cup of salted caramel sauce. Set aside.
  6. Cream the Cheese: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until perfectly smooth (about 3 minutes).
  7. Add Dry Ingredients: Gradually beat in the sugar and the 2 tablespoons of flour until just combined. Scrape down the bowl.
  8. Add Wet Ingredients: Beat in the vanilla extract. Reduce speed to low and add the 4 whole eggs and 1 egg yolk, one at a time, mixing only until each is incorporated. Do not overmix.
  9. Layer the Filling: Pour half of the cheesecake mixture over the par-baked crust.
  10. Add Apples: Gently spoon the caramel apple mixture over the cheesecake layer.
  11. Top Layer: Carefully pour the remaining cheesecake filling over the apples, distributing it evenly.
  12. Bake Slowly: Reduce the oven temperature to 325°F (160°C). Bake for 50–60 minutes. The edges should be set, but the center should still have a slight jiggle.
  13. Cool Down: Turn the oven off, crack the oven door slightly, and allow the bars to cool inside the oven for 1 hour. Remove from the oven, cool completely on a wire rack, then cover and chill in the refrigerator for at least 4 hours (overnight is best).
  14. Finish and Serve: Use the parchment paper sling to lift the entire bar out of the pan. Slice into 12 squares using a sharp knife dipped in hot water after each cut. Reheat the remaining salted caramel sauce until pourable and drizzle generously over each bar before serving.