Use an apple variety that doesn't disintegrate when cooked, such as Cortland, Crispin, Fuji, Idared, Northern Spy or Spartan.  To serve as a plated dessert rather than cutting into bars, you can cut this into nine or 12 bigger squares.

• Nut Layer:
• 1 1/2 cup walnut halves (375 mL)
• 1/4 cup packed brown sugar (60 mL)
• 3 tbsp butter, melted
• 2 tbsp all-purpose flour
• Pinch salt
   
  
• Cheese Layer:
• 1 pkg cream cheese, softened (250 g)
• 3 tbsp granulated sugar
• 2 tbsp molasses
• 2 tbsp cornstarch
• 1 egg
   
  
• Apple Layer:
• 2 tbsp butter
• 4 cups peeled cored finely sliced apples (1 L)
• 1 tbsp granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 2 tbsp coarse brown sugar, such as Demerara

• Nut Layer:
• Preheat oven to 350F (180C)
• Line bottom and sides of 8-inch (2 L) square metal baking pan with parchment paper.
• In food processor, finely chop walnuts.
• Thoroughly mix in sugar, butter, flour and salt.
• Spread evenly into prepared pan.
• Bake in centre of oven for 12 minutes.
• Let cool on rack while assembling cheese layer.
   
  
• Cheese layer:
• With electric mixer, beat together cream cheese, sugar, molasses, cornstarch and egg until smooth.
• Spread evenly over nut layer.
• Return pan to oven.
• Bake for 15 minutes.
   
  
• Apple layer:
• Meanwhile, melt butter in skillet over medium heat.
• Add apples, granulated sugar, cinnamon and allspice.
• Fry, stirring often, until apples are tender, 6 to 12 minutes, depending on apple variety and ripeness
• Arrange apple mixture evenly over cheese layer.
• Sprinkle with coarse sugar.
• Return pan to oven and bake for 20 minutes.
• Let cool completely on rack.
• Remove from pan.
• Cut into 9 squares; cut each in half.