Caramel apple cheesecake bars

Apples, apples everywhere, over here and over there… and especially yummy when in this dessert, which combines caramel apples and cheesecake with a shortbread crust and oatmeal streusel topping.  They are sweet and sticky and would be a delicious ending to a hearty Sunday supper, or a welcome discovery in a lunch box on Monday morning.

Adapted from a Paula Deen recipe.

Print Recipe
Caramel apple cheesecake bars
These homey bars combine caramel apples and cheesecake with a shortbread crust and oatmeal streusel topping.
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350. Grease a 9" x 13" baking pan with parchment paper or line with parchment paper.
  2. Make crust: In large bowl, combine flour, brown sugar, cinnamon and dash of salt. Add butter, using pastry cutter to mix until crumbly and moist. Press into prepared pan.
  3. In another bowl, beat cream cheese and 3/4 cup sugar until light. Add eggs, one at a time, and beating well after each addition. Mix in vanilla and dash of salt. Pour over the crust and smooth.
  4. In small bowl, toss together the apples, 2 tbsp. of sugar and 1 tsp. cinnamon. Place on top of the cheesecake filling.
  5. In small bowl, combine 3/4 cup brown sugar, 1/4 cup sugar, flour and oats, then cut in butter with pastry cutter. Put this on top of the apples.
  6. Bake about 55 minutes, or until just a little jiggly in the center. Remove from oven and cool completely.
  7. Refrigerate at least three hours. Before serving, drizzle with caramel sauce of your choice, and cut into small squares.
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