Preheat your oven to 350°F. Line a 13x9-inch baking pan with foil, leaving some extra over the edges to use as handles later. Lightly coat the foil with baking spray.

To make the crust, beat the butter and brown sugar in a stand mixer until smooth and creamy, about two to three minutes. Add the flour and salt, mixing on low speed until just combined. Press evenly into the prepared pan. Bake for about 18 minutes or until the crust is lightly golden. Let cool completely.

While the crust cools, prepare the apples. In a large bowl, stir together the diced apples, ½ cup sugar, cinnamon, and apple pie spice. Let the mixture sit for 45 minutes to an hour so the apples release their juices. Drain well and set aside.

For the cheesecake layer, beat the cream cheese, sugar, eggs, and vanilla in the stand mixer until smooth and fluffy, about two to three minutes. Spread evenly over the cooled crust. Top with the drained apples, spreading them out gently.

For the topping, stir together the flour, brown sugar, oats, salt, cinnamon, and apple pie spice. Cut in the butter with a fork until crumbly. Mix in the pecans and sprinkle evenly over the apples.

Bake for about 45 minutes, or until the center is set. Cool completely on a wire rack, then refrigerate at least four hours or overnight.

Using the foil handles, lift the bars from the pan and cut into squares. Drizzle with salted caramel sauce just before serving.