Caramel Apple Cheesecake Bars (Print Version)

# Ingredients:

→ For the base

01 - 180g digestive biscuits, crushed into fine crumbs
02 - 70g unsalted butter, melted

→ For the cheesecake filling

03 - 320g full-fat cream cheese, at room temperature
04 - 120g granulated sugar
05 - ½ teaspoon salt
06 - 1 teaspoon vanilla extract
07 - 2 large eggs, at room temperature

→ For the spiced apple layer

08 - 300g Granny Smith apples, peeled and cut into medium chunks
09 - 20g granulated sugar
10 - 1 teaspoon fresh lemon zest
11 - ¾ teaspoon ground cinnamon
12 - ½ teaspoon ground nutmeg

→ For the crumble topping

13 - 100g cold unsalted butter, cut into small cubes
14 - 125g plain flour
15 - ½ teaspoon ground cinnamon
16 - 70g demerara sugar
17 - 40g granulated sugar

→ For finishing

18 - 3 tablespoons caramel sauce

# Instructions:

01 - Heat your oven to 160°C with the fan on. Take an 8x8-inch baking pan and give it a light coating of grease, then line it with baking paper, letting plenty hang over the edges so you can easily lift out the bars later.
02 - Crush your digestive biscuits until they're super fine - you can pulse them in a food processor or just pop them in a sealed bag and bash them with a rolling pin. Mix the melted butter through the crumbs until everything looks like wet sand. Press this mixture firmly into your prepared pan using the back of a spoon or measuring cup to create a nice even layer. Pop it in the fridge while you work on the next steps.
03 - Using an electric mixer, beat the cream cheese until it's completely smooth and fluffy with no lumps. Add in the sugar, salt, and vanilla, mixing until everything's well combined. Crack in the eggs one at a time, beating well after adding each one. Remember to scrape down the bowl occasionally to make sure everything's incorporated.
04 - Take your chilled biscuit base from the fridge and pour the cheesecake mixture over it in an even layer. Give the pan a few gentle taps on your counter to release any trapped air bubbles.
05 - Toss your chopped apples in a large bowl with the sugar, lemon zest, cinnamon, and nutmeg. Give everything a good stir and let it sit for about 5 minutes so the flavors can mingle.
06 - In a separate bowl, work the cold butter into the flour, cinnamon, demerara sugar, and granulated sugar with your fingertips. Keep rubbing until the mixture looks sandy with chunks resembling coarse breadcrumbs.
07 - Spread your spiced apples evenly over the cheesecake layer, then scatter the crumble topping across the top. Slide the pan into your preheated oven and bake for 45 to 50 minutes. You'll know it's ready when the crumble turns a beautiful golden brown and the filling has set nicely.
08 - Take the pan out of the oven and let it cool completely on your counter. Once it's at room temperature, transfer it to the fridge and let it chill for at least 3 hours, though overnight is even better if you can wait.
09 - When you're ready to serve, use the overhanging baking paper to carefully lift the whole thing out of the pan. Drizzle the caramel sauce generously over the top, slice into bars, and dig in!

# Notes:

01 - Store these bars in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving for the best flavor and texture.
02 - You can freeze the baked and cooled bars for up to 2 months, but hold off on adding the caramel drizzle until after thawing. Defrost overnight in the fridge.
03 - Get ahead by making the biscuit base 1-2 days early and keeping it covered in the fridge until you're ready to use it.
04 - The crumble topping can also be prepared in advance and refrigerated, or frozen for up to 3 months. Use it straight from the freezer without defrosting.
05 - Press the biscuit base down really firmly with a flat object like a glass or measuring cup to create a solid foundation that won't crumble when you cut the bars.
06 - Give the bars plenty of time to chill and set properly in the fridge - this is crucial for clean slicing.
07 - Add the caramel drizzle right before serving, as refrigeration will make it harden and lose its gorgeous glossy texture.
08 - For picture-perfect slices, use a large sharp knife and wipe it completely clean between each cut.

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