Caramel Apple Cheesecake Bars - makes an 8 X 8-inch dish
Ingredients
Crust
1/2 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
Crust
1/2 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar
Cheesecake Filling
1 8oz. package cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1 8oz. package cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Apple Layer
1 Granny Smith apple
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 Granny Smith apple
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Streusel Topping
1/4 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 teaspoon cinnamon
2 tablespoons butter, melted
1/4 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 teaspoon cinnamon
2 tablespoons butter, melted
Caramel Drizzle
12 individually wrapped caramels
1 tablespoon heavy cream
12 individually wrapped caramels
1 tablespoon heavy cream
Directions
Preheat oven to 350 degrees F, and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
Place crust mixture into prepared baking dish, pressing down gently with your fingers.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
Add the sugar, egg and vanilla and beat until smooth.
Pour over crust, spreading evenly.
In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
Distribute evenly over the cheesecake layer in the baking dish.
In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix will until a coarse meal is formed. Sprinkle evenly over apple layer.
Bake for 30-40 minutes until streusel is golden.
Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
Drizzle with caramel sauce before serving.
Preheat oven to 350 degrees F, and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
Place crust mixture into prepared baking dish, pressing down gently with your fingers.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
Add the sugar, egg and vanilla and beat until smooth.
Pour over crust, spreading evenly.
In a medium bowl, combine ingredients for the apple layer: brown sugar, cinnamon, nutmeg and cloves. Mix well.
Peel, core and dice the apple into small pieces. Add to dry ingredients and toss to coat.
Distribute evenly over the cheesecake layer in the baking dish.
In another medium bowl, combine ingredients for streusel topping: brown sugar, flour, oats, cinnamon, and melted butter. Mix will until a coarse meal is formed. Sprinkle evenly over apple layer.
Bake for 30-40 minutes until streusel is golden.
Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between. Allow to cool slightly and stir in the heavy cream.
Drizzle with caramel sauce before serving.
*I put the caramel sauce on before putting them into the refrigerator to set – BAD idea. The caramel hardened (of course!) and when I went to cut the bars I made a mess of them because the caramel was difficult to cut through, so I highly suggest you put it on right before serving.*
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