Ingredients:

  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar (for crust)
  • 1/2 teaspoon Fine Sea Salt (for crust)
  • 1 cup Unsalted Butter, cold, cut into 1/2-inch cubes
  • 3 medium Granny Smith Apples, peeled, cored, and diced small
  • 1/4 cup Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Unsalted Butter (for apples)
  • 3 (8 oz) blocks Full-Fat Cream Cheese, softened
  • 1 cup Granulated Sugar (for filling)
  • 1/2 cup Sour Cream, room temperature
  • 3 Large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt (for filling)
  • 1/2 cup Good Quality Jarred Caramel Sauce
  • Pinch Flaky Sea Salt

Instructions:

  1. Preheat oven to 350°F / 175°C. Line the 9x13 inch pan with parchment paper, leaving generous overhang (the 'sling'). Lightly grease the pan beneath the parchment for stability.
  2. Make the Crust: In a large bowl, combine 2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt. Cut in the cold butter until the mixture resembles coarse sand.
  3. Press the mixture evenly and compactly into the bottom of the prepared pan.
  4. Blind Bake: Bake the crust for 15 minutes until lightly set. Remove from the oven and allow to cool slightly. Reduce oven temperature to 325°F / 160°C.
  5. Cook the Apples: Melt 1 tablespoon of butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice. Sauté for 5–7 minutes until the apples are tender-crisp. Set aside to cool completely.
  6. Make the Filling Base: Beat the softened cream cheese and 1 cup granulated sugar in a stand mixer on medium-low speed until smooth and creamy. Scrape down the bowl frequently.
  7. Add Wet Ingredients: Beat in the sour cream, vanilla extract, and 1/4 teaspoon salt until just combined.
  8. Incorporate Eggs: Add the eggs one at a time, mixing on the lowest speed only until the yolk is broken and just incorporated. Do not over-mix.
  9. Assembly (Layer 1): Scatter the cooled spiced apples evenly over the pre-baked shortbread crust.
  10. Assembly (Layer 2): Gently pour the cheesecake mixture over the apple layer.
  11. Bake: Bake at 325°F / 160°C for 50–60 minutes. The edges should be set, but the center should still have a gentle wobble.
  12. Cooling: Turn the oven off, prop the door open slightly, and leave the cheesecake inside for 1 hour to cool gradually. Remove the pan and cool completely on a wire rack at room temperature (about 1 hour).
  13. Chill: Cover the pan and refrigerate for a minimum of 4 hours, or ideally overnight, until fully set.
  14. Caramel Finish: Once chilled, lift the entire cheesecake slab out of the pan using the parchment sling. Drizzle generously with the caramel sauce and sprinkle with flaky sea salt.
  15. Cut and Serve: Use a long, sharp knife (wiped clean between slices) to cut into 12 or 16 bars.