Ashley | Baker By Nature

For the Shortbread Crust:
Preheat the oven to 350 degrees (F). Line a 9×13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. 
On low speed, add flour, spices, and salt, and mix until combined. The dough will be crumbly. 
Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 8 minutes. 
Remove from the oven and set on a cooling rack to cool as you prepare the filling. 
Shortbread crust for caramel apple cheesecake bars.
For the Spiced Apple Creamy Cheesecake Filling:
In a large bowl using a handheld electric mixer, beat the cream cheese and sour cream until completely smooth.

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Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed. On the lowest speed setting, add in the eggs and yolks, one at a time, beating just until combined. Stir in the flour, mixing just until combined.
Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter. Pour the filling on top of the prepared crust and spread evenly.
Creamy cheesecake filling for salted caramel apple cheesecake bars.
In a medium bowl, combine the brown sugar, spices, and apple chunks, mixing well to combine. Sprinkle the apples evenly on top of the cheesecake batter.
Spiced apples sprinkled over the creamy cheesecake filling.


For the Brown Sugar Streusel Topping:
In a large bowl combine both sugar, the flour, oats, and cinnamon. Add in the butter and using a pastry cutter, work the butter into the mixture until an even crumble has formed. Crumble evenly on top of the cheesecake mixture.
Brown sugar streusel topping sprinkled on top of the creamy cheesecake filling.
Place the baking pan in the oven and bake for 20 minutes, then reduce the oven temperature to 300 degrees and continue baking for 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 5 hours, or overnight.



When you're ready to serve, lift the cheesecake bars from the pan and transfer them to a cutting board. Drizzle generously with salted caramel sauce and sprinkle with flaky sea salt. 
Caramel Apple Cheesecake Bars being drizzled with caramel sauce.
Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.