16 ounces cream cheese, softened at room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
3 large Granny Smith apples, peeled and finely diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup high-quality caramel sauce
Instructions
Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch square baking pan with parchment paper. Ensure the paper hangs over the sides so you can easily lift the bars out later. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan and bake for 10 minutes, then let it cool slightly while you prepare the next layer.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and free of lumps. Add the eggs one at a time, beating on low speed just until combined. Stir in the alcohol-free vanilla extract. Be careful not to overmix the batter, as too much air can cause the cheesecake to crack during the baking process.
In a separate small bowl, toss the diced apples with the cinnamon and nutmeg until they are evenly coated. This ensures that every piece of fruit is seasoned and ready to release its juices during the bake. The spice blend here is what gives the bars that signature Thanksgiving aroma that everyone loves.
Pour the cheesecake filling over the par-baked crust and spread it into an even layer using a spatula. Spoon the spiced apple mixture evenly over the top of the cheesecake. If you like a little extra texture, you can lightly press the apples into the batter, but they will naturally settle in as the bars bake in the oven.
Place the pan in the oven and bake for 40 to 45 minutes, or until the edges are set and the center has a very slight jiggle. Remove the pan from the oven and let it cool to room temperature on a wire rack. Once cooled, drizzle the caramel sauce generously over the top of the apples. Refrigerate the bars for at least three hours, or preferably overnight, before lifting them out by the parchment paper and slicing them into squares.
