Step 1

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.

Step 2

In a bowl mix the cubed cold butter, brown sugar, salt, flour, oats, and cinnamon. Use either your hands or a pastry cutter. Once the mixture is combined well and has small clumps, set aside in the fridge for later.

Step 3

In a medium bowl cream the flour, both sugars, vanilla extract, and salt together until soft cookie dough forms.

Step 4

Spread the cookie dough on an 8x8-inch pan lined with parchment paper. Press to form an even layer. Bake in the oven for 13 minutes.

Step 5

In a separate bowl, prepare the cream cheese filling. Beat the softened cream cheese, heavy cream, granulated sugar, flour, and vanilla extract or vanilla bean paste until smooth and well combined. Mix in the egg.

Step 6

Spread the cream cheese filling evenly over the warm sugar cookie crust.

Step 7

In a small bowl, toss the diced apples with ground cinnamon and 1 tablespoon of granulated sugar, and lemon juice. Spread the apple mixture evenly over the cream cheese layer.

Step 8

Sprinkle the prepared streusel topping over the apples, covering them evenly.

Step 9

Place the baking pan in the preheated oven and bake for approximately 35-40 minutes or until the edges are golden brown and the center is set.

Step 10

Remove the apple cheesecake bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to allow them to set and chill.

Step 11

Once chilled, use the parchment paper overhangs to lift the bars out of the pan. Place them on a cutting board and slice into squares. Enjoy as is or with a caramel drizzle on top.