Instructions

• Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper; spray the pan first so the parchment sticks. Set the pan aside.
• In a medium bowl, combine 6 tablespoons melted butter, 2 cups graham cracker crumbs, 3 tablespoons sugar, and ½ teaspoon ground cinnamon. Mix until evenly moistened.
• Press the crumb mixture evenly into the bottom of the prepared pan (use the bottom of a glass to get a compact, flat crust). Bake the crust for 10 minutes. Remove from the oven and let cool for 3–5 minutes while you prepare the filling.
• In a medium bowl, peel, core, and cut 2 large apples into small pieces. Add 3 tablespoons sugar and ½ teaspoon cinnamon to the apples and toss to coat. Set aside.
• In the bowl of a stand mixer (or using a hand mixer), add 16 ounces cream cheese (room temperature), ¼ cup sugar, 3 large eggs, and ¼ teaspoon salt. Beat on medium-high for about 5 minutes, or until the mixture is very smooth and free of lumps.
• Gently fold the prepared apple pieces into the smooth cream cheese mixture until evenly distributed.
• Pour the cream cheese–apple filling over the warm crust and level the top with a spatula.
• Bake uncovered at 350°F for about 1 hour, or until the edges are set and the center is mostly set with a slight jiggle (not liquid). If desired, test doneness by gently jiggling the pan—only the very center should have a slight wobble.
• Remove from the oven and let the bars cool completely in the pan at room temperature. For cleaner slices, chill in the refrigerator for at least 1–2 hours after cooling.
• Slice into squares. Drizzle with caramel sauce and sprinkle with sea salt before serving.