Instructions

• Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with foil, letting the foil extend over the sides for handles. 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 ?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. Mix just until combined and a crumbly dough forms.
• Press the crust mixture evenly into the bottom of the prepared pan, using your hands or the bottom of a measuring cup to compact it.
• Bake the crust on the middle rack until golden brown, about 20 minutes. Remove from oven and let the crust cool completely. Keep the oven on.
• While the crust cools, prepare the apples: In a large bowl, combine 8 cups (900 grams) finely diced peeled Honeycrisp or Pink Lady apples, ½ cup (100 grams) granulated sugar, 1 teaspoon (2 grams) ground cinnamon, and ½ teaspoon (1 gram) ground nutmeg. Stir to combine.
• Let the apple mixture stand at room temperature until the apples release most of their juices, about 45 minutes to 1 hour. After macerating, drain the apples in a sieve or colander and discard the liquid. Pat the drained apples lightly with paper towels if they seem very wet.
• Make the cheesecake filling: In the bowl of a stand mixer 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, about 2 to 3 minutes.
• With the mixer on low, add 1 cup (125 grams) all-purpose flour to the cream cheese mixture and beat just until incorporated and smooth. Do not overmix.
• Pour the cheesecake filling evenly over the cooled crust and gently spread to the edges.
• Spread the drained apple mixture evenly over the cheesecake filling in a single layer.
• Make the streusel 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, two forks, or your fingers until the mixture resembles coarse crumbs. Stir in ¾ cup (85 grams) chopped pecans.
• Sprinkle the streusel evenly over the apples.
• Bake on the middle rack 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.
• Once cool, refrigerate the pan, uncovered, until thoroughly chilled, at least 8 hours or overnight.
• Use the foil overhang to lift the bars from the pan. Transfer to a cutting surface and cut into bars. Serve chilled with Salted Caramel Sauce.