3 granny smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup caramel topping
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
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.
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