Ingredients

For the crust:

8 oz unsalted butter, softened (room temperature)
2 cups all-purpose flour
1/2 tsp salt
1 tsp vanilla bean paste or vanilla extract
3/4 cup light brown sugar

For the crisp topping:

3 oz unsalted butter, cold and cubed
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup rolled oats (old-fashioned preferred)
3/4 cup brown sugar
1 tsp cinnamon

For the cheesecake filling:

1/3 cup light brown sugar
1 tsp vanilla bean paste
16 oz cream cheese, softened
2 eggs
1/4 cup granulated sugar
1 tbsp whiskey

For the apple filling:

2 tbsp granulated sugar
1/2 tsp fresh ground nutmeg (freshly ground preferred)
3/4 tsp cinnamon
3 medium Granny Smith apples, peeled and sliced

Instructions

Step 1: Preheat your oven to 325°F (163°C). Spray a 9×13-inch pan with nonstick spray, line it with parchment paper, and spray the parchment as well to ensure easy removal of the bars later.

Step 2: In the bowl of an electric mixer, cream together 8 oz softened butter and 3/4 cup light brown sugar until light and fluffy. Mix in 1 tsp vanilla bean paste or extract. Add 2 cups all-purpose flour and 1/2 tsp salt, mixing just until combined. Press the dough evenly into the prepared pan. Bake for 20 minutes, rotating once halfway through. Remove and let cool. Increase oven temperature to 350°F (177°C).

Step 3: In a food processor, pulse 1/2 cup flour, 3/4 cup brown sugar, 1/2 tsp salt, and 1 tsp cinnamon to combine. Add 3 oz cold, cubed butter and pulse until mixture resembles small peas. Transfer to a bowl and stir in 1/2 cup rolled oats. Freeze the topping until ready to use to help it become extra crisp.

Step 4: Beat 16 oz softened cream cheese with 1/4 cup granulated sugar and 1/3 cup light brown sugar until smooth. Add eggs one at a time, mixing well after each. Mix in 1 tsp vanilla bean paste and 1 tbsp whiskey, scraping the bowl to combine fully.

Step 5: Peel, core, and slice the Granny Smith apples into even pieces. Toss with 2 tbsp granulated sugar, 3/4 tsp cinnamon, and 1/2 tsp freshly ground nutmeg until well coated.

Step 6: Pour the cheesecake batter evenly over the cooled shortbread crust. Spread the apple mixture evenly over the cheesecake layer. Top with the chilled crisp topping. Bake at 350°F (177°C) for about 35 minutes, rotating the pan once halfway through, until the top is golden and set.

Step 7: Let the bars cool to room temperature, then refrigerate until fully chilled. Lift the bars out using the parchment paper and slice into squares with a sharp knife for neat edges.

Tips & Variations

Chilling the crisp topping before baking helps create a crunchier texture.

Use Granny Smith apples for a tart contrast, or swap with Honeycrisp for a sweeter apple flavor.

If you prefer to skip the whiskey, vanilla extract or a splash of apple cider can be a great substitute.

Cut the bars while chilled to ensure clean slices and prevent crumbling.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after chilling for a few hours or overnight because the flavors meld together and the bars firm up for easy slicing.