Step 1: Prepare the Pan and Preheat
Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray with non-stick cooking spray.

Step 2: Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand and the mixture holds together when pressed. Press firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes, then remove and let cool slightly while preparing the filling.

Step 3: Prepare the Cheesecake Layer
In a large bowl using an electric mixer, beat the softened cream cheese on medium speed for about 2 minutes until completely smooth and fluffy with no lumps. Add the sugar and beat for another minute. Add the flour and mix until incorporated. Add eggs one at a time, beating on low speed after each addition just until combined. Mix in vanilla extract and heavy cream until smooth. Don’t overmix after adding eggs or your cheesecake may crack.

Step 4: Assemble the Base Layers
Pour the cheesecake batter over the pre-baked crust, spreading evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Step 5: Bake the Cheesecake Layer
Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan. The cheesecake will continue cooking as it cools. Don’t overbake or it will become dry. Remove from oven and let cool completely at room temperature for about 1 hour.

Step 6: Prepare the Apple Topping
While the cheesecake is baking or cooling, prepare your apples. In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook, stirring occasionally, for 8-10 minutes until apples are tender but still hold their shape and the mixture has thickened slightly. Remove from heat and let cool to room temperature.

Step 7: Add the Apple Layer
Once the cheesecake layer is completely cool, spoon the cooled apple mixture evenly over the top, spreading it gently with a spatula.

Step 8: Add Caramel Drizzle
If your caramel sauce is very thick, warm it slightly and stir in 1 tablespoon of heavy cream to reach a drizzling consistency. Drizzle the caramel sauce over the apple layer in a decorative pattern. You can use a spoon or transfer it to a squeeze bottle for more control.

Step 9: Chill and Set
Cover the pan with plastic wrap (don’t let it touch the caramel) and refrigerate for at least 4 hours or preferably overnight. This allows the layers to set properly and the flavors to meld together beautifully.

Step 10: Slice and Serve
Using the parchment paper overhang, lift the entire bar dessert out of the pan. Place on a cutting board. Use a sharp knife, wiping it clean between cuts, to slice into 24 bars (6 rows by 4 rows). Serve chilled or at room temperature.