Caramel Apple Cheesecake Bars
Caramel Apple Cheesecake Bars...oh my...It's apple season and I can't think of anything I would rather indulge in than these amazing bars!
For the Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 sticks (1 cup) softened butter
For the Filling:
3 packages (8-ounces each) softened cream cheese
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
For the Apple Layer:
3 Fugi apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons of granulated sugar
For the Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1 stick (½ cup) butter, softened
And they wouldn't be Caramel Apple Cheesecake Bars without the most important part:
1/2 cup caramel topping for drizzling after baked
Instructions:
Preheat oven to 350 degrees.
Line a 9 x 13 inch baking dish with heavy duty aluminum foil.
In a medium bowl, combine flour and brown sugar.
Use a pastry blender or a couple of forks to cut the butter into the flour/brown sugar mixture until it looks like coarse crumbs.
Pour the crust mixture into the foil lined pan
Press evenly into the baking pan.
Bake until lightly browned about 15 to 20 minutes Set aside.
In a large bowl, combine the softened cream cheese and ¾ cup sugar.
Beat on medium speed until smooth.
Add eggs, 1 at a time, mixing well after each addition.
Mix in the vanilla.
Pour over the crust. Set aside.
Now for the apples...
Peel....
...and core the 3 apples
Chop finely.
Place the apples in a bowl and add the cinnamon and nutmeg.
Mix well.
Add the 2 Tablespoons sugar.
Mix well.
Now, remember when you set aside the cheesecake mixture? Well, let's get that and....
Spoon the apples evenly over cream cheese mixture. Set aside.
Combine all of the streusel ingredients, except the butter in a small bowl.
Mix well.
Mix in the butter. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle the topping over apples. Bake 45-50 minutes, or until filling is set.
Drizzle with caramel topping. Refrigerate 4 to 6 hours.
Use the aluminum foil to lift the caramel apple cheesecake bars out of the pan. Cut into squares.
If you're at all like me, you'll want to drizzle a little extra caramel sauce of your slice of Caramel Apple Cheesecake Bars!
Adapted from Paula Deen's Recipe.
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