Instructions

1. Preheat the oven to 325°F and line a 9 x 9-inch square baking pan with parchment paper on all sides. Set aside.
2. First, make the crust and crumb topping. In a medium bowl, combine the melted butter, granulated sugar, brown sugar, flour, cinnamon, ginger, nutmeg and salt. Use a silicone spatula to mix until the mixture begins to clump together and resembles wet sand. Transfer about half the mixture into the prepared pan and press the crust into an even layer along the bottom of the pan with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside the pan and the remaining crust–you’ll use this for the crumble topping later!
3. Next, make the cheesecake. In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 30 seconds.
4. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla, and salt. Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed.
5. Transfer the batter into the prepared pan and smooth it out to an even layer.
6. Next, make the apple layer. In a small bowl combine the apple pieces, brown sugar, and cinnamon. Stir to combine. Sprinkle the apples all over the cheesecake and gently press into the batter. Take the remaining crust mixture and crumble it over the top of the apples, squeezing it in your hands to make big and small clumps all over the cheesecake.
7. Bake until it’s puffed up slightly and set around the edges but still a little wobbly in the center, 35 to 40 minutes.
8. Turn off the oven and open the oven door a crack. Leave the cheesecake in the turned off oven for 30 minutes (this allows the cheesecake to cool down gradually and helps to prevent cracks). After, remove the cheesecake bars from the oven and run a knife along the outer edge to separate it from the sides of the pan. Transfer the cheesecake bars, still in the pan, to the fridge to cool completely, at least 2 hours and up to overnight.
9. Once chilled, remove the cheesecake from the fridge, drizzle with salted caramel, slice and serve!