Preparation Steps

• Preheat oven to 325 degrees F.
• Grease an 8x8 inch baking pan with non-stick cooking spray, then line with parchment paper leaving edges higher than the pan. Spray parchment paper lightly with non-stick spray. Set aside.
• In a medium bowl, beat together 1.25 cups flour, 1 cup melted butter, 3 tablespoons granulated sugar, and 0.25 teaspoon salt until mixture comes together with no dry flour remaining.
• Press crust evenly into the bottom of the prepared pan. If dough is sticky, spray spatula lightly with cooking spray to help spread dough evenly.
• Bake crust for 20 minutes until edges are slightly browned. If crust bubbles, poke holes with a fork to release air. Let cool for 20 minutes on top of oven.
• In a large bowl, beat 16 ounces softened cream cheese until smooth (about 1-2 minutes).
• Beat in 2 eggs and 0.5 cup sugar just until combined.
• Pour cheesecake layer over cooled crust.
• In a medium bowl, stir together chopped apples, 2 tablespoons sugar, and 1 teaspoon ground cinnamon. Apple pieces should be smaller than bite-sized but larger than diced.
• Sprinkle the apple mixture evenly over the raw cheesecake layer.
• In a medium bowl, beat together 1 cup brown sugar, 0.75 cup flour, 6 tablespoons melted butter, and 1 teaspoon cinnamon until crumbly. If necessary, use hands to mix until evenly crumbled.
• Evenly sprinkle the crumble topping over the unbaked apple layer.
• Place pan in oven and bake for 55 to 60 minutes until cheesecake center is no longer jiggly and does not look sunken.
• Cool at room temperature for 1 hour, then cover with plastic wrap and refrigerate at least 7 hours or overnight for best results.
• Once fully cooled, cut into 16 bars and store leftovers in an airtight container in the refrigerator for up to 4 days.