Happy Fall

Nothing quite says like fall like a nice, crisp apple. This chilly weather got me thinking just exactly how to put a spin on the season’s hottest fruit. I came across this recipe for Caramel Apple Cheesecake Bars, and there was no turning back. Plus, it is Paula Deen’s creation, which means you’re in for a treat…a real, buttery treat. Nonetheless, everything Mrs.Deen makes is truly worth the extra 48374375987 hours on the treadmill!

There you have it, sweet, buttery, smooth deliciousness all created by the genius, Paula Deen. Don’t be afraid to try her recipes once in a while for an indulgent treat!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I omitted, due to preference)
  • Streusel topping, recipe follows
  • 1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 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 30 minutes, or until filling is set. Drizzle with caramel topping.

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.

Yield: approximately 3 cups

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