My Top Picks Fall Favorites

Apple Caramel Cheesecake Bars

Source: Taste of Home

Made for Deer Camp 2016, was a real hit!

Ingredients

Crust

  • 2 c. white unbleached all-purpose flour
  • ½ c. packed brown sugar
  • ¾ c. cold butter, cubed

Cream Cheese Filling

  • 2 (8 oz.) pkgs. cream cheese, softened
  • ½ c. white sugar
  • 1 t. vanilla
  • 2 eggs, lightly beaten

Apple Layer

  • 3 medium tart apples, peeled and finely chopped
  • 2 Tbls. white sugar
  • ½ t. ground cinnamon
  • ¼ t. nutmeg

Struesel Topping & Caramel Sauce

  • ¾ c. white unbleached all-purpose flour
  • ¾ c. packed brown sugar
  • ½ c. quick-cooking oats
  • 1/3 c. cold butter, cubed
  • 1/3 c. hot caramel ice cream topping (see note below)

Instructions

Crust: Combine 2 c. flour and 1/2 c. brown sugar; with a pastry cutter or knife and fork, cut in butter until crumbly. Press into a well-greased 9x13-inch baking pan. Bake 15-18 minutes or until lightly browned.

Filling: In a large bowl, beat cream cheese, ½ c. white sugar and vanilla until smooth. Add eggs and mix on low speed just until combined. Spread over crust.

Apples: In a small bowl, toss apples with cinnamon, nutmeg and 2 Tbls. white sugar. Spoon over cream cheese layer.

Streusel Topping: Mix ¾ c. flour, ¾ c. brown sugar and ½ oats; with a pastry cutter or knife and fork, cut in butter until crumbly. Sprinkle over apple layer.

Bake at 350 degrees for 25-30 minutes or until filling is set and streusel is browned.

Remove from oven and drizzle with caramel topping. Cool in pan on a wire rack for 1 hour. refrigerate at least 2 hours before cutting into bars.

NOTE: For caramel topping, I like to take about 10 Kraft caramels, add a little milk for desired consistency and microwave to melt versus using the caramel ice cream topping.