Instructions

• Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with foil, letting excess extend over the sides. Spray the foil with baking spray with flour.
• Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) unsalted butter (softened) and the ?cup (147 grams) firmly packed light brown sugar at medium speed until creamy, about 2 to 3 minutes, stopping once to scrape the bowl.
• With the mixer on low, add 2 cups (250 grams) all-purpose flour and ½ teaspoon (1.5 grams) kosher salt and beat just until combined. Press the mixture evenly into the bottom of the prepared pan.
• Bake the crust until golden brown, about 20 minutes. Remove from the oven and let the crust cool completely in the pan. Leave the oven on.
• Meanwhile, prepare the apples: In a large bowl, stir together 8 cups (900 grams) finely diced peeled Honeycrisp or Pink Lady apples, ½ cup (100 grams) of the granulated sugar, 1 teaspoon (2 grams) of the ground cinnamon, and ½ teaspoon (1 gram) ground nutmeg. Let the mixture stand, uncovered, until the apples have released most of their juices, about 45 minutes to 1 hour.
• Drain the apples in a colander, pressing gently with a spoon to remove excess liquid. Discard the liquid and set the drained apple mixture aside.
• Make the cheesecake filling: In the stand mixer bowl fitted with the paddle attachment, beat 3 (8-ounce) packages (680 grams) cream cheese (softened), 3 large eggs (150 grams), 2 teaspoons (6 grams) vanilla extract, and the remaining ¾ cup (150 grams) granulated sugar at medium-high speed until smooth and well combined, about 2 to 3 minutes. Scrape the bowl as needed.
• Pour the cream cheese mixture evenly over the cooled crust. Gently spread the drained apple mixture over the cream cheese layer.
• Make the crumb topping: In a medium bowl, whisk together 1 cup (125 grams) all-purpose flour, ¾ cup (165 grams) firmly packed light brown sugar, ½ cup (50 grams) old-fashioned oats, ½ teaspoon (1.5 grams) kosher salt, and the remaining ½ teaspoon (1 gram) ground cinnamon.
• Cut in ½ cup (113 grams) unsalted butter (softened) with a pastry blender, fork, or two knives until the mixture resembles coarse crumbs. Stir in ¾ cup (85 grams) chopped pecans.
• Sprinkle the crumb mixture evenly over the apples.
• Bake until the center is set and an instant-read thermometer inserted into the center registers 160°F (71°C), about 45 minutes. Remove from the oven and cool completely in the pan on a wire rack.
• Refrigerate the cooled bars, uncovered, until thoroughly cold, at least 8 hours or overnight.
• Use the foil overhang to lift the bars from the pan. Cut into bars and serve with Salted Caramel Sauce.