Caramel Apple Cheesecake bars

Fall delicioiusness on a plate is what this is. 
An original Paula Dean recipe, it’s worth the effort.  

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel topping, recipe follows
  • 1/2 cup caramel topping

In a medium bowl, combine the flour and brown sugar.  
Pre-heat the oven to 350 degrees.  
Press evenly into a 9×13 baking pan lined with foil.  
Cut in butter with a pastry blender until mixture is crumbly.
Bake 15 minutes until crust is lightly browned.  
In a large bowl, beat cream cheese with 1/2 c. sugar in an electric mixer.
Add eggs, one at a time, and vanilla.  Stir to combine.
Pour over the warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. 
Spoon evenly over cream cheese mixture. 

Sprinkle evenly with Streusel topping. 

Bake 30 minutes, or until filling is set. Drizzle with caramel topping.


Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened
  • In a small bowl, combine all ingredients.

Yield: approximately 3 cups

My favorite caramel recipe:
1 c. sugar
1/2 c. brown sugar
1/2 c. light corn syrup
1 1/2 c. cream
4 Tbsp. butter
1 tsp. vanilla
Combine all ingredients except vanilla in a saucepan.  Cook and stir over medium heat until it boils.  Continue cooking until it reaches 248 degrees on a candy thermometer.  Remove from heat and add vanilla.  Store in a canning jar in the refrigerator and re-heat to soften.

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