Ingredients
Scale
- FOR THE CRUST:
- 12 Graham Cracker Sheets
- 50 Nilla wafers (or similar)
- 1/4 teaspoon cinnamon
- 12 tablespoons butter, melted
- FOR CREAM CHEESE LAYER:
- 16oz (2 packages) cream cheese, softened
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 tsp vanilla
- FOR APPLE LAYER:
- 2 Granny Smith apples, peeled and chopped
- 1 TBS sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- FOR STREUSEL TOPPING:
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup butter, softened
- FOR THE CARAMEL:
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 TBS butter
- 1 tsp vanilla extract
- 1 tsp salt
Instructions
- FOR THE CRUST:
- Preheat oven to 350F. Lightly coat a 9x13 dish with cooking spray
- In a food processor, pulse Nilla wafers and graham crackers until they are finely ground. You may need to do this in batches.
- Transfer crumbs to a bowl and stir in cinnamon and butter until thoroughly combined. Press into an even layer in prepared baking dish.
- Bake for 8 minutes
- FOR CREAM CHEESE LAYER:
- Using a hand or stand mixer, beat cream cheese, eggs, sour cream, sugar, and vanilla until smooth.
- Pour over crust.
- FOR APPLES:
- Place apples in a small bowl and sprinkle with sugar, cinnamon, and nutmeg. Distribute evenly on top of cream cheese layer.
- FOR STREUSEL:
- Mix brown sugar, flour, oats, and butter until combined - it will be coarse and crumbly.
- Sprinkle evenly on top of apples
- Bake uncovered for 40-45 minutes until set. Cool to room temperature and then chill in refrigerator for 3-4 hours.
- FOR CARAMEL:
- Place sugar and water in a medium heavy-bottomed saucepan over medium high heat.
- Cook without stirring until sugar dissolves and becomes a rich caramel color.
- Remove from heat and add the cream, whisking constantly (be careful - it will steam and bubble).
- Cook for an additional minute or two until all caramel pieces have dissolved.
- Remove from heat and stir in butter, vanilla extract, and salt. Drizzle warm caramel over bars and serve.
