CARAMEL APPLE CHEESECAKE BARS

CARAMEL APPLE CHEESECAKE BARS
Scott's b-day 2013.  Scott made them while I was outside with the kids, so there were some modifications made by him.  I am anxious to make these again and try them the "right" way :-)  He put the caramel on top before baking - which still tasted good but most of it went to the bottom and made a really hard crust on the bottom.  Also didn't do the streusel topping, but put old fashioned oats (instead of quick) sprinkled on top.  And used Figi apples instead of Granny Smith.

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened



Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract



Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Caramel Sauce: (can also make dulce de leche - see Best Bites cookbook pg 135)
heat over low heat until melted then cook for 5 min, stirring often.
1/2 c brown sugar
1/2 c white sugar
3/4 c heavy whip
1/4 + 1/8 butter
1 tsp vanilla