Tuesday, October 8, 2013

Caramel Apple Cheesecake Bars

This recipe is one I made last week for the herb club meeting.  Though we each brown bag our lunches to eat together after the meeting, several members volunteer to bring a dessert to share with everyone over a cup of tea.  Since my guys aren't wild about cheesecake, I wanted to try this recipe with others who would appreciate it!

Caramel Apple Cheesecake Bars

2 C. flour
1/2 C. packed brown sugar
3/4 C. cold butter, cubed
3 medium tart apples, peeled and finely chopped
1/2 tsp. ground cinnamon
2 tabl. sugar
2 - 8 oz. pkgs. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
2 eggs, lightly beaten

3/4 C. flour
3/4 C. packed brown sugar
1/2 C. quick-cooking oats
1/3 C. cold butter

1/3 C. caramel ice cream topping

Preheat oven to 350.   In a small bowl, combine flour and brown sugar; cut in butter until crumbly.  Press into a well-greased 13x9" baking pan.  Bake 15-18 minutes or until lightly browned.  In a small bowl, toss apples with cinnamon and 2 tabl. sugar; set aside.  In a large bowl, beat cream cheese, 1/2 C. sugar and vanilla until smooth.  Add eggs; beat on low just until combined.  Spread over crust.   Spoon apple mixture over cream cheese layer.  In another bowl, mix streusel ingredients: flour, brown sugar, and oats; cut in butter until crumbly.  Sprinkle over apple layer.  Bake 25-30 minutes or until filling is set.  Drizzle with caramel topping; cool in pan on wire rack for 1 hour.  Refrigerate at least 2 hours.  Cut into bars; serve and store remainder in frig.

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