My daughter who is on her Spring break has been home this week. It’s the first time in many years that she didn’t go somewhere for her break. And I for one have enjoyed having her home. We did a marathon day of having lunch and shopping yesterday. She is in to Pinterest almost as much as me and she is the one who spotted this delicious dessert and made it for us the other night. It’s unbelievably good! It’s a cross between a cheesecake and an apple pie. And to top it off, it’s drizzled with caramel.
It was pinned from The Girl Who Ate Everything and is one of Paula Deen’s recipes. I told my daughter that this is going to be one of those things that everyone is going to ask her to bring to a party. She is going to become the designated dessert bringer with this one. :)
It makes a HUGE 9” x 13” pan. And a little piece is all you need because it’s so rich. But you will probably find yourself going back for just a sliver more two or three times at least.
Caramel Apple Cheesecake Bars
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9” X 13” baking pan line with heavy duty aluminum foil. (We used a glass baking pan sprayed with Pam and it worked out fine.) Bake 15 minutes or until lightly browned. (It was closer to 20 minutes for our crust.) Set aside and let cool while you make the cheesecake filling.
3 (8oz) packages cream cheese, softened
3/4 cup sugar plus 2 Tbsp, divided
3 large eggs
1 1/2 tsp vanilla
In a large bowl, beat cream cheese with 3/4 cup sugar in a mixer at medium speed until smooth. Then add eggs, one at a time, and vanilla. Stir to combine. Pour over the warm crust.
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp nutmeg
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, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel Topping. Bake at 350 degrees for 40 – 45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold. Drizzle with additional caramel topping if you like.