CARAMEL APPLE CHEESECAKE BARS


These creamy Caramel Apple Cheesecake Bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping.



These Caramel Apple Cheesecake Bars have a flaky shortbread crust, a simple cheesecake filling, and has cinnamon apples and a brown sugar streusel on top. Drizzle caramel sauce on top when serving. I like Mrs. Richardson’s caramel or any other brand that’s on the thicker side.

Caramel Apple Cheesecake Bars
prep time: 10 MINS  cook time: 40 MINS

INGREDIENTS

Crust:
 2 cups all-purpose flour
 1/2 cup firmly packed brown sugar
 1 cup 2 sticks butter softened

Cheesecake Filling:
 3 (8 ounce) packages cream cheese softened
 3/4 cup sugar , plus 2 tablespoons, divided
 3 large eggs
 1 1/2 teaspoons vanilla extract
Apples:
 3 Granny Smith apples , peeled, cored and finely chopped
 1/2 teaspoon ground cinnamon
 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 1 stick butter softened

Drizzle:
 1/2 cup caramel topping for drizzling after baked

INSTRUCTIONS

Preheat oven to 350 degrees F.
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 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 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.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

RECIPE NOTES

Source: adapted from Paula Deen

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