Ingredients
Equipment
Method
Apple Filling
- Combine thinly sliced apples, lemon juice, granulated sugar, ground cinnamon, and a pinch of salt in a bowl, tossing until evenly coated.
- Place the apple mixture in a medium to large pot over medium-high heat and slowly bring it to a boil, stirring occasionally.
- In a separate bowl, create a slurry by mixing cornstarch with cold water.
- As the apples soften, add the slurry to the mixture while stirring constantly until it thickens within about 30 seconds.
- Remove the thickened apple mixture from heat, transfer to a container, and let it cool to room temperature.
Caramel Sauce
- In a medium heavy-bottomed saucepan, combine sugar, water, and corn syrup, stirring gently to moisten the sugar.
- Cook over medium heat, undisturbed, for 5-10 minutes until the syrup turns a rich amber color, while warming heavy cream in the microwave.
- Once amber, remove from heat and carefully pour in the warm cream while whisking until smooth.
- Whisk in the vanilla and salt; return to low heat briefly if needed to smooth everything out, then let it cool slightly.
- Transfer the caramel to a heat-safe jar; it will thicken as it cools. Refrigerate for up to a week and warm before using.
Streusel Topping
- In a medium-sized bowl, combine light brown sugar, all-purpose flour, ground cinnamon, and salt.
- Cut in the cold cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with no flour streaks.
- Place the streusel in the fridge while you prepare the cheesecake batter.
Shortbread Crust
- Preheat the oven to 350°F (177°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang.
- In a medium bowl, cream together the softened butter and brown sugar until smooth and creamy using a hand electric mixer.
- Scrape down the sides, then mix in the egg yolk, vanilla extract, and salt until fully combined.
- Gently fold in the flour with a rubber spatula until a soft dough forms, avoiding overmixing.
- Press the dough evenly into the prepared pan, smoothing the top with your fingertips or a spoon.
- Bake for 12-15 minutes, or until lightly golden around the edges, then set aside to cool slightly.
Cheesecake Assembly & Baking
- Lower the oven to 325°F (163°C); fill a baking dish with hot water and place it on the bottom rack for a water bath.
- In a large bowl, beat cream cheese on medium speed until smooth, then gradually add sugar on low speed until fully incorporated.
- Scrape down the bowl, add the egg yolk and whole eggs, mixing just until combined, then scrape again.
- Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth, avoiding overmixing to reduce air bubbles.
- Pour the cheesecake batter into the pre-baked shortbread crust and spread it evenly.
- Add the cooked apple filling on top, then evenly distribute all the streusel over it.
- Place the cheesecake on the second oven rack or next to the water bath dish.
- Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly; if crumble is done but center is not, cover with foil.
- Let the cheesecake cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
- Once set, drizzle the cooled caramel on top and serve the bars cold.
Notes
Granny Smith apples are recommended for the apple filling. When making the caramel, keep a close eye as it can color quickly; it will thicken significantly as it cools and can be stored in the fridge for up to a week. Be patient when making the streusel, ensuring no flour streaks remain. Avoid overmixing both the shortbread crust dough and the cheesecake batter to maintain texture. If the cheesecake crumble browns too quickly during baking, cover it loosely with foil. The bars require at least 4 hours of refrigeration, or preferably overnight, for best setting and are best served cold.