Apple Crisp Cheesecake Bars

Preheat oven to 300° F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper.
In a mixing bowl, cream together unsalted butter, granulated sugar, and vanilla extract with an electric hand mixer.
Add in all-purpose flour and mix until crumbly.
Add in water and mix on low until the shortbread dough begins to clump up.
Pour the shortbread crumbles into the prepared 8x8 baking pan and press into the bottom of the pan to create the crust.
Bake the crust for about 20 minutes. Remove from the oven and allow to cool for a few minutes.

In a mixing bowl, combine cream cheese and granulated sugar. Cream together with an electric hand mixer until smooth.
Add in vanilla extract and egg and continue to mix until combined and smooth.
Spread the cheesecake filling evenly on top of the slightly cooled shortbread crust.

In a mixing bowl, combine peeled and chopped apples, all-purpose flour, granulated sugar, and cinnamon.
Toss to combine. Spread the apples in an even layer on top of the cheesecake filling.

In a mixing bowl, combine melted unsalted butter, brown sugar, cinnamon, and all-purpose flour.
Mix together until the crumb topping is well combined.
Crumble the crumb topping over the top of the apple filling.

Increase the temperature of the oven to 350° F.
Bake the apple crisp cheesecake bars for 35-40 minutes.
Remove for the oven and allow the bars to cool in the pan to room temperature.
Once the bars are cooled, cover and chill in the refrigerator for at least 4 hours.

Apple crisp cheesecake bars can be stored in an airtight container in the refrigerator for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.