16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
2 large eggs
1 teaspoon alcohol-free vanilla extract
3 large Granny Smith apples, peeled and finely chopped
2 tablespoons light brown sugar (for apples)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar (for crumble)
1/4 cup cold unsalted butter, cubed
Instructions
Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, melted butter, and two tablespoons of sugar. Press the mixture firmly and evenly into the bottom of the prepared pan, then bake for 10 minutes. Set it aside to cool slightly while you prepare the layers.
In a large mixing bowl, beat the softened cream cheese and half a cup of granulated sugar until the mixture is completely smooth and fluffy. Add the eggs one at a time, beating well after each addition, and then stir in the alcohol-free vanilla extract. Pour this cheesecake mixture over the baked crust and spread it out into an even layer using a spatula.
In a separate bowl, toss the finely chopped apples with two tablespoons of brown sugar, cinnamon, and nutmeg until every piece is well coated. Gently spoon the apple mixture over the cream cheese layer, trying to distribute them as evenly as possible without pressing them into the batter too deeply.
To make the topping, combine the flour, rolled oats, and half a cup of brown sugar in a small bowl. Use a pastry cutter or your fingers to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumble generously over the apple layer, covering the entire surface.
Bake the bars for 40 to 45 minutes, or until the cheesecake is set and the crumble topping is golden brown. Remove the pan from the oven and allow it to cool to room temperature on a wire rack. For the best texture, refrigerate the bars for at least 3 hours, or preferably overnight, before lifting them out of the pan and slicing them into squares.
