Apple Caramel Cheesecake Bars

By aubs

January 31, 2014

Ingredients

• STREUSEL:
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 3/4 cup cold butter, cubed
• 2 packages cream cheese, softened
• 1/2 cup plus 2 T sugar, divided
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 3 medium tart apples, peeled and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup all purpose flour
• 3/4 cup packed brown sugar
• 1/2 cup quick cooking oats
• 1/3 cup cold butter, cubed
• 1/3 cup hot caramel ice cream topping

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

1. Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned.

2. Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.

3. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.

4. Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.
Yield: 3 dozen.

1. Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned.

2. Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.

3. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.

4. Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.
Yield: 3 dozen.