Step 1

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.

Step 2

For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

Step 3

For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.

Step 4

For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.

Step 5

For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.

Step 6

Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.

Step 7

For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.

Step 8

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).