For the crust:

•1 ½ cups graham cracker crumbs (about 12 graham crackers)

•¼ cup granulated sugar

•½ cup unsalted butter, melted

For the cheesecake filling:

•2 (8 oz) packages cream cheese, softened

•1 cup powdered sugar

•1 tsp vanilla extract

•1 ½ cups heavy whipping cream

For the apple topping:

•2 large apples (Granny Smith or Honeycrisp work well), peeled and diced

•2 tbsp unsalted butter

•1 tbsp brown sugar

•½ tsp ground cinnamon

•Pinch of salt

For the caramel drizzle:

•½ cup caramel sauce (store-bought or homemade)

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For the crust:

In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar.
Add the melted butter and mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper or plastic wrap for easy removal.
Place the pan in the refrigerator while you prepare the filling.

For the cheesecake filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
Add the powdered sugar and vanilla extract, and continue to beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
Refrigerate for at least 3-4 hours, or overnight, to allow the cheesecake to set.

For the apple topping:

In a medium skillet, melt the butter over medium heat.
Add the diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the apples soften and become slightly caramelized.
Remove from heat and allow the apple mixture to cool slightly.

To assemble:

Once the cheesecake has set, remove the bars from the refrigerator and top with the cooked apples.
Drizzle the caramel sauce over the top of the apples.
Slice into squares and serve chilled. Enjoy!