butter and mix with graham cracker crumbs. Press into a springform pan to create a crust. Bake 10 minutes. Set aside.
crust is cooking beat cream cheese and sugar until smooth. Add eggs, one at a time, then cream, flour and finally the vanilla. Blend until smooth and well incorporated.
a bowl, toss the apples with brown sugar, cinnamon and nutmeg.
half the cream cheese mixture onto crust in springform pan. Arrange apples on top of that, overlapping apples just a little bit and then top with remaining cream cheese mixture. Bake 40 minutes.
cheesecake is cooking mix together all topping ingredients with a fork until crumbly.
40 minutes, remove cheesecake from oven, top with topping mixture and then return to oven and bake 30 more minutes.
from oven and allow to come to room temperature before refrigerating. Refrigerate at least 2 hours before serving. Drizzle with caramel sauce when serving.
So for my caramel and apple craving, I baked a big pan of these pie bars with a buttery shortbread crust, tart apples cooked with brown sugar and plenty of spices, a layer of cheesecake and crumble topping