3largeSimple Truth Organic Granny Smith Apples,peeled, cored, and finely chopped
2tablespoonslight or dark brown sugar
1cupbrown sugar,firmly packed
1/2cupquick cooking oats*
1/4cupKroger Baking Pecans,finely chopped
1/2cup (1 stick)unsalted butterat room temperature, cut into small cubes
Caramel Sauce,homemade or store-bought
Preheat oven to 350 degrees F. Line a 9 x 13 pan with parchment paper.
Begin by placing the graham crackers into a blender. Pulse until all the crackers are crumbs. Add in the sugar and melted stick of butter and mix until combined.
Press the graham cracker mix into the pan until even and firm. Bake for 8 minutes.
While the crust is baking, prepare your cheesecake filling. Begin by beating the three packages of SOFTENED cream cheese and 3/4 cup white sugar together. Beat on low and even speeds. Once smooth, add the eggs, vanilla, and salt. Beat until incorporated and smooth, being careful not to over beat the mix.
Let the mix sit until the crust has baked and slightly cooled (it should still be warm but not hot). Pour the cheesecake mixture evenly over the slightly cooled crust.
Mixed the peeled, cored, and finely chopped apples with the lemon juice. Toss with brown sugar, cinnamon, and nutmeg.
Mix the brown sugar, flour, quick oats, and finely chopped pecans together.
Add the cubed butter to the dry ingredients. Incorporate by gently mixing the ingredients together with your hands until the butter holds all the dry ingredients together.
Assembling, Cooking, and Serving the Apple Cheesecake Bars
Spoon the apples evenly over the cheesecake layer. Sprinkle the streusel topping evenly over the bars.
Bake for 30 minutes at 350 degrees F or until filling is set. Remove from oven and let stand at room temperature for 1 hour. Transfer to the fridge for 2 hours.
When ready to serve, use the parchment paper to pull the cheesecake bars out of the pan. Cut into bars. Drizzle with caramel sauce and enjoy!
*The video shows old fashioned oats, but quick oats are the best to use for the streusel!