Ingredients:

  • 1 1/2 cups All-Purpose Flour (sifted)
  • 1/4 cup Granulated Sugar (for crust)
  • 1/2 teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons Unsalted Butter, chilled and cubed (for crust)
  • 24 ounces Full-Fat Cream Cheese, fully softened
  • 3/4 cup Granulated Sugar (for filling)
  • 3 Large Eggs, room temperature
  • 1/4 cup Full-fat Sour Cream, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Lemon Zest (optional)
  • 3 large Firm Cooking Apples (approx. 450 g), peeled, cored, and diced
  • 2 tablespoons Unsalted Butter (for apples)
  • 2 tablespoons Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons Water or Apple Juice
  • 1/2 cup High-Quality Salted Caramel Sauce
  • Pinch Flaky Sea Salt (optional, for sprinkling)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang to create a 'sling'.
  2. Make the Crust: In a food processor or bowl, pulse/cut together flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
  3. Par-Bake the Crust: Bake the crust for 10 minutes until lightly set but not browned. Remove from oven and reduce the oven temperature to 325°F (160°C).
  4. Prepare the Apples: Melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5-7 minutes until the apples are slightly softened (al dente). Add the water or apple juice to create a light glaze. Remove from heat and set aside to cool slightly.
  5. Make the Filling: In a large mixing bowl, beat the fully softened cream cheese until perfectly smooth. Beat in the sugar, then the sour cream, vanilla, and lemon zest (if using) until just combined.
  6. Incorporate Eggs: Add the eggs one at a time, mixing on low speed only until the yolk disappears. Do not overmix, as this can cause cracking.
  7. Assemble: Pour the cheesecake filling evenly over the warm, par-baked crust. Gently spoon the sautéed apple mixture over the filling, avoiding pushing the apples deep into the cheesecake layer.
  8. Bake: Bake at 325°F (160°C) for 35 to 45 minutes. The cheesecake is ready when the edges are set, but the center still has a slight jiggle.
  9. Cool Slowly: Turn off the oven, crack the door slightly, and leave the bars inside for 30 minutes to cool gradually. Remove from the oven and cool completely on a wire rack for 2 hours.
  10. Chill: Transfer the pan to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, before slicing.
  11. Finish and Serve: Use the parchment paper overhang to lift the entire slab out of the pan. Drizzle generously with salted caramel sauce just before slicing and serving. Sprinkle with flaky sea salt if desired.