Preparation Steps

• Preheat oven to 300 degrees F (150 degrees C) and prepare a 9x13 inch baking pan with parchment paper that extends above the sides for easy removal.
• In a medium bowl, combine the flour, brown sugar, and cinnamon for the crust. Cut in the butter until the mixture is crumbly.
• Press the crust mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes. Once baked, increase the oven temperature to 325 degrees F (160 degrees C).
• In another large bowl, combine the chopped apples, flour, cinnamon, and nutmeg for the topping and set aside.
• To make the cheesecake filling, beat the cream cheese, brown sugar, and flour in a large mixer bowl on low speed until well combined and smooth. Scrape down the sides of the bowl.
• Add the sour cream, vanilla extract, cinnamon, and nutmeg to the cream cheese mixture and mix on low speed until well combined.
• Add the eggs and egg white one at a time, mixing slowly after each addition to combine. Scrape down the sides of the bowl as needed.
• Pour the cheesecake batter over the baked crust and spread evenly.
• Spread the prepared cinnamon apples evenly over the cheesecake filling.
• In a small bowl, combine the flour, brown sugar, cinnamon, and nutmeg for the streusel topping. Add the melted butter and stir until crumbly.
• Sprinkle the streusel topping evenly over the apples.
• Bake for 45-50 minutes, or until the center is just set. Remove from the oven and let cool on the counter for about 45 minutes, then refrigerate until cold and firm.
• Use the parchment paper to lift the bars out of the pan. Cut into bars and serve cold. Store covered in the refrigerator for up to 4-5 days.