I can’t believe the first ‘official’ day of Fall is just days away…where is the time going?! Although I’ve been all over the Fall bandwagon and ready for it since mid-August..(you can best believe I had a pumpkin latte in my hand the first day they were back!), it doesn’t mean that the change of season isn’t a little bittersweet. I’m loving the cool mornings, the breezy air, leaves changing, pumpkin lattes, apples EVERYWHERE, chunky sweaters, and boots..however..I live in Maine, and all this is really saying is “he he he winter is mere months away..har har…prepare for brutal snowstorms, icy roads, freezing temps, and layers upon layers on your kiddos” yah I hate winter. With a burning passion. BUT I’m thoroughly enjoying Fall while its here..so lets try and think more positively. For Now.
Like on these most delicious Caramel Apple Cheesecake Bars! Wowsers! I love them! They are perfectly Sweet with a bit of salty caramel. They lasted in my fridge for over a week in an airtight container…(if it wasn’t for all the other desserts around here, trust me, they wouldn’t have lasted that long!) Plus my only saving grace is that my fiance doesn’t eat cheesecake..or caramel..I’m not sure where I found him. So since the entire pan is left to me and a 15 month old..we made them last! And they’re scrumptious! Perfect treat for all those apples you’re picking! 🙂
Ingredients
- 1 cup Flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 5 Tablespoons butter, softened
- 1- 8-ounce package fat free cream cheese
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 apples, peeled, cored, and chopped
- 1/4 cup flour
- 1/3 cup oats
- 2 Tablespoons Brown Sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 Tablespoons butter, softened
- 3 Tablespoons Caramel
Directions
- Preheat the oven to 350 degrees. Line a 9x6 inch baking pan with tin foil, leaving a little extra foil on the two ends. Spray the foil with nonstick spray.
- For the Crust, In a food processor, combine the flour, brown sugar, salt, cinnamon, and butter.
- Pour the mixture into the sprayed baking pan and press firmly to form an even layer. Bake for 15 minutes. Remove and set aside.
- For the Filling, in a bowl mix the cream cheese until smooth. Add the sugar, egg and vanilla, whipping until incorporated.
- Pour the filling onto the crust and using a rubber spatula spread until even. Top with the chopped apples to form an even layer.
- For the Streusel, in the food processor, combine the flour, oats, brown sugar, cinnamon, nutmeg, and butter. Pulse until crumbly.
- Sprinkle over the top of the apple layer.
- Bake until the filling is set, approximately 25 minutes.
- Remove from the oven and allow to cool completely in the pan. Drizzle on the caramel sauce and set in the fridge for 1-8 hours.
- Remove from the fridge, carefully lifting out the tin foil "handles", set on the counter and cut the bars.
Notes
Adapted From: The Deen Brothers
