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.
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Ingredients
- 2 cups flour
- 1/2 cup brown sugar packed
- 1 tsp. ground cinnamon
- 1 cup butter room temperature
- 3 8 oz. blocks cream cheese softened
- 3/4 cup sugar
- 2 tbsp. sugar
- 3 eggs
- 1 tsp. vanilla extract
- 3 tart apples, such as Granny Smith peeled, cored, diced
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup butter softened
- 1/2 tsp. ground cinnamon
- caramel sauce for drizzling
Ingredients
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Instructions
- Preheat oven to 350. Grease a 9" x 13" baking pan with parchment paper or line with parchment paper.
- 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.
- 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.
- In small bowl, toss together the apples, 2 tbsp. of sugar and 1 tsp. cinnamon. Place on top of the cheesecake filling.
- 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.
- Bake about 55 minutes, or until just a little jiggly in the center. Remove from oven and cool completely.
- Refrigerate at least three hours. Before serving, drizzle with caramel sauce of your choice, and cut into small squares.