I’ve been on a serious apple baking kick since we went to Long Grove’s Apple Fest 2ish weeks ago. Fall is my favorite season, so I definitely embrace the flavors: all things pumpkin and apple.
My husband loves apples, and I love cheesecake and Paula Deen, so I found this amazing recipe for Caramel Apple Cheesecake Bars with Streusel Topping. It’s easy to make and so delicious! I didn’t even look to see how bad it is for you, but sometimes I just don’t care. Everything’s fine in moderation, right? (I might have an unusual definition of “moderation” though…)
Caramel Apple Cheesecake Bars
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
3 apples, peeled, cored and finely chopped (Paula recommends Granny Smith, but I used Cortland and Winesap)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13x2 inch buttered baking pan. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over 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.
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: about 3 cups