Step 1

Heat oven to 350°F. Line 8-inch square pan with foil, allowing some to hang over edges of pan.

Step 2

In small bowl, mix 1/2 teaspoon sugar and 1/4 teaspoon cinnamon until well blended. Set aside.

Step 3

In 10-inch nonstick skillet, cook apples, 2 tablespoons sugar and 1 teaspoon of the cinnamon over medium-high heat 4 to 5 minutes, stirring frequently, until apples are crisp-tender. Remove from heat; cool 10 minutes.

Step 4

Meanwhile, in medium bowl, break up cookie dough. Add remaining 1 teaspoon cinnamon; mix with spoon, or knead with hands until well blended. Reserve 1/2 cup of the cookie dough. Press remaining dough in pan.

Step 5

In medium bowl, beat cream cheese, remaining 1/2 cup sugar, the flour and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over cookie dough.

Step 6

Spoon cooled apple mixture evenly over cream cheese mixture. Crumble and sprinkle reserved 1/2 cup dough over apples. Sprinkle with cinnamon-sugar mixture.

Step 7

Bake 45 to 50 minutes or until deep golden brown and firm to the touch. Cool on cooling rack 30 minutes. Refrigerate at least 2 hours until well chilled. Using foil to lift, remove bars from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.