Prepare the Crust:

 

Preheat your oven to 350°F (175°C).​

 

Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.​

 

In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.​

 

Press the mixture firmly into the bottom of the prepared pan to form an even layer.​

 

Bake for 8-10 minutes, then remove from the oven and set aside to cool slightly.​

 

Prepare the Cheesecake Filling:

 

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.​

 

Add the eggs one at a time, beating well after each addition.​

 

Mix in the vanilla extract until fully incorporated.​

 

Pour the cheesecake mixture over the cooled crust, spreading it evenly.​

 

Prepare the Apple Layer:

 

In a medium bowl, toss the diced apples with granulated sugar, ground cinnamon, and ground nutmeg until the apples are well-coated.​

 

Evenly distribute the spiced apples over the cheesecake layer.​

 

Prepare the Crumble Topping:

 

In a separate bowl, combine the all-purpose flour, light brown sugar, and ground cinnamon.​

 

Add the cold, diced butter to the flour mixture.​

 

Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.​

 

Sprinkle the crumble topping evenly over the apple layer.​

 

Bake:

 

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cheesecake layer is set.​

 

Remove from the oven and allow to cool to room temperature.​

 

Once cooled, refrigerate for at least 2 hours to allow the bars to set properly.​

 

 

Serve:

 

Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.​

 

Drizzle the caramel sauce over the top.​

 

 

Cut into squares and serve.​