Cut the tangerines in half and quarter the apples, removing seeds.

In a large pot add all ingredients making sure everything is covered with water. Bring to a boil on high heat. Once boiling, lower the heat to low, cover, and allow to simmer for 2 hours.

After 2 hours remove the tangerines, using a wooden spoon lightly mash the mixture and simmer for another 40 minutes (uncovered).

Remove from the heat and allow to cool fully. Strain the reduction through a fine sieve strainer and discard the solids.

Place the smooth apple cider reduction into an airtight container and refrigerate for up to 1 week or until ready to use.

Preheat the oven to 350°F and prepare a 9x9 inch baking dish with parchment paper and spray with nonstick cooking spray (we like Baker’s Joy) for easy removal of the finished bars. Set aside.

Next, make the cheesecake bar crust. In a large bowl, combine the Graham cracker crumbs, light brown sugar, and melted butter and stir until combined thoroughly. The mixture should stick together when squeezed firmly in your hand.

Transfer the Graham cracker mixture to the prepared 9x9 inch baking dish and press the mixture firmly onto the bottom of the pan. We like to press them down with a flat bottomed glass or measuring cup to press the mixture firmly and evenly into the pan. Refrigerate for 30 minutes.

After 30 minutes, transfer the crust to the oven to bake until golden brown for about 10-12 minutes. Once golden, remove from the oven and let it cool completely while you prepared your cheesecake filling.

Reduce the oven temperature to 250° F.

Add the cream cheese into a stand mixer fitted with the whisk attachment. On high speed, whisk the cream cheese for 1-2 minutes to remove any lumps. Next, add the light brown sugar and vanilla and whisk until combined. Then add the sour cream, cinnamon, and Apple Cider Reduction syrup. Finally add the eggs to the mixer and whisk until combined.

Pour into the cooled crust. Place in the center of the oven and bake for 45 minutes, until the centre is set and no longer wobbly. Remove from the oven and let it cool completely. Once cool, cover and refrigerate until ready to serve.

Peel, core and dice the apple into small squares. In a small saucepan add the diced apples, brown sugar, water, cinnamon, and lemon juice.

Bring to a boil on high heat then reduce the heat and simmer for 30 minutes.

After 30 minutes, remove from the heat and let it cool completely before topping your cheesecake bars. These can be made in advance and stored in an airtight container in the fridge for up to 2 weeks.

For serving, lift the cheesecake bars out of the baking dish, then cut into 9 individual bars. Top with the caramelized apples and serve!