Step 1

Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F. Place 3 (8-ounce) packages cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until the cream cheese is softened, about 30 minutes. Meanwhile, make the crust and fillings.

Step 2

Lightly coat a 9x13-inch baking pan, preferably metal, with cooking spray. Line the bottom and sides of the pan with 2 sheets of parchment paper, arranging them perpendicular to each other and making sure they hang over the sides by at least an inch to form a sling.

Step 3

Place 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

Step 4

Lightly beat 1 large egg in a small bowl. Dice 2 1/2 sticks cold unsalted butter. Scatter the butter cubes over the flour mixture and use a pastry cutter or your hands to work together until the butter pieces are no larger than a pea.

Step 5

Add the egg and 1 teaspoon vanilla extract and stir to combine. The mixture should be crumbly and hold together when squeezed.

Step 6

Transfer 4 cups of the dough to the baking pan and press in with your hands until it evenly covers the bottom. Bake until the crust looks dry and lightly golden-brown, 15 to 20 minutes.

Step 7

Meanwhile, add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the remaining dough and toss until combined to make the topping. Refrigerate while you make the apple and cream cheese layers.

Step 8

Peel, core, and cut 1 1/2 pounds crisp apples into 1/4-inch pieces (about 4 1/2 cups). Place in a large bowl. Add 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt, and stir to coat the apples.

Step 9

Add 3/4 cup granulated sugar to the bowl of cream cheese. Beat with the paddle attachment, starting at medium speed and gradually increasing to high, until creamy, fully combined, and fluffy, 4 to 5 minutes total. Stop and scrape down the bottom and sides of the bowl halfway through.

Step 10

Beat in 3 large eggs on medium speed one at a time, stopping to scrape down the bottom and sides of the bowl after each addition, until fully incorporated. Add 1 1/2 teaspoons vanilla extract and beat on medium-low speed until fully combined and smooth.

Step 11

Transfer the cream cheese filling onto the par-baked crust (it’s OK if it’s still hot) and spread into an even layer. Distribute the apple filling evenly over the cream cheese filling, leaving any juices behind in the bowl. Crumble the topping evenly over the top.

Step 12

Bake until the top is golden-brown and the filling is set but still a little jiggly in the center, 55 to 65 minutes. Place on a wire rack and let cool completely, 1 to 2 1/2 hours. Cover the pan loosely with aluminum foil or plastic wrap and refrigerate until completely cold, at least 24 hours and up to 3 days.

Step 13

When ready to serve, grasp the excess parchment and lift the slab out of the pan and onto a cutting board. Cut into 16 to 20 pieces, rinsing and drying the knife with warm water between each slice for picture-perfect cuts.