Preheat & Prep:

Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Crust:

In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened. Press the mixture firmly into the prepared pan to form an even crust.

Bake for 8–10 minutes until lightly golden and fragrant. Remove and let cool slightly.

Prepare the Cheesecake Layer:

In a large bowl, beat cream cheese, sugar, and vanilla until smooth and creamy (about 1–2 minutes). Add eggs one at a time, mixing on low speed just until combined.

Tip: Avoid overmixing to prevent cracks.

Cook the Apple Topping:

In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and cornstarch mixed with water. Cook for 5–6 minutes, stirring often, until the apples are tender and syrupy.

Assemble the Bars:

Pour the cheesecake mixture over the cooled crust and smooth the top. Spoon the apple mixture evenly over the cheesecake layer.

Bake:

Bake for 35–40 minutes, until the edges are set and the center is slightly jiggly. The top should look glossy and lightly golden.

Cool & Chill:

Let the bars cool to room temperature, then refrigerate for at least 3 hours (or overnight) until fully set.

Serve:

Drizzle with caramel sauce and slice into bars. Serve chilled or slightly room temperature for a creamy texture.