Cream cheese, spiced apples, and oat crisp topping unite, delivering satisfying comfort in each decadent dessert bar.
# Components:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/3 cup packed brown sugar
03 - 1/2 cup unsalted butter, melted
04 - 1/4 teaspoon salt
→ Cheesecake Layer
05 - 8 ounces cream cheese, softened
06 - 1/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Apple Filling
09 - 2 medium apples, peeled, cored, and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1 teaspoon lemon juice
→ Crisp Topping
14 - 1/2 cup all-purpose flour
15 - 1/2 cup old-fashioned rolled oats
16 - 1/3 cup packed brown sugar
17 - 1/2 teaspoon ground cinnamon
18 - 1/4 cup unsalted butter, cold and cubed
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess to overhang for easy removal.
02 - In a medium bowl, combine flour, brown sugar, melted butter, and salt. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.
03 - In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add egg and vanilla extract; blend until just combined. Spread evenly over the warm crust.
04 - In a small bowl, toss diced apples with granulated sugar, cinnamon, nutmeg, and lemon juice. Arrange apples evenly over the cheesecake layer.
05 - In another bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold cubed butter with a pastry cutter or fork until the mixture forms coarse crumbs. Sprinkle evenly over the apples.
06 - Bake for 40 to 45 minutes, or until the topping is golden and the center is set. Cool completely on a wire rack in the pan.
07 - Refrigerate for at least 3 hours before lifting out the bars using the parchment overhang. Cut into bars and serve chilled or at room temperature.
