Instructions

1. Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray. Line it with parchment paper, leaving an overhang on the sides, and spray the paper lightly with cooking spray.
2. To make the apple filling, place the diced apples in a bowl and toss with the lemon juice. Add the light brown sugar, cornstarch, cinnamon, and nutmeg, and stir until evenly coated. Set aside while you prepare the remaining layers.
3. To make the crust, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the refrigerator while you make the filling.
4. To make the cheesecake filling, beat the softened cream cheese, granulated sugar, flour, and vanilla extract until smooth and creamy. Add the egg and mix on low speed just until combined.
5. Spread the cheesecake filling evenly over the chilled crust.
6. Spoon the apple mixture over the cheesecake layer, including the juices in the bowl, and spread the apples into an even layer.
7. To make the crisp topping, stir together the flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Add the melted butter and mix until coarse crumbs form. Sprinkle the topping evenly over the apples.
8. Bake for 35–40 minutes, or until the topping is lightly golden and the cheesecake layer is set around the edges with only a slight jiggle in the center.
9. Let the bars cool in the pan for 30–60 minutes. Then lift them out using the parchment-paper overhang and place them on a wire rack to cool completely. This prevents the crust from becoming soggy from trapped steam.
10. Refrigerate until thoroughly chilled and firm, preferably for at least 4 hours. Cut into squares and drizzle with caramel sauce before serving, if desired.