Saturday, August 27, 2011

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars
(adapted from The Girl Who Ate Everything
who adapted it from Paula Deen)
Ingredients: Crust:
2 cups All-Purpose Flour
1/2 cup firmly packed Brown Sugar
1 cup Unsalted Butter, softened

Cheesecake Filling:
3 (8oz) packages Cream Cheese, softened
3/4 cup Sugar, plus 2 Tablespoons, divided
3 Large Eggs
1 1/2 teaspoons Pure Vanilla Extract

Apple Layer:
3 Granny Smith Apples, peeled, cored and finely chopped
1/2 teaspoon Ground Saigon Cinnamon (regular ground cinnamon can be substituted)
1/4 teaspoon Ground Nutmeg

Streusel Topping:
1 cup firmly packed Brown Sugar
1 cup All-Purpose Flour
1/2 cup Quick Cooking Oats
1/2 cup Unsalted Butter, softened
Caramel Ice Cream Topping

Directions: Preheat oven to 350 degrees F.

CRUST: In a medium bowl, combine flour, and brown sugar. Cut in butter with a knife and stir as you go so that the butter doesn't all stick together. Press evenly into a 9x13 inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
CHEESECAKE FILLING: In a large bowl, beat cream cheese with 3/4 cup sugar with an electric mixer until smooth. Add eggs, one at a time, stirring after each addition. Add vanilla and blend until combined. Pour over warm crust.
APPLE LAYER: In a small bowl, stir together chopped apples, remaining 2 Tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
STREUSEL TOPPING: In a small bowl, combine brown sugar, flour, oats, and butter. Stir until butter is evenly distributed. Sprinkle evenly over apple layer.
Bake 40-45 minutes, or until filling is set and streusel topping is lightly browned. Let cool on counter for 1 hour. Move to refrigerator and cool for at least 3 more hours. Drizzle with caramel ice cream topping and serve chilled.

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