Fall is officially in full swing here, and it is the best.
Even here in Georgia, we're getting some seriously gorgeous weather, the first of the Honeycrips have arrived, and I am so ready.
I decorated the house for Halloween today (even thought I'm a couple days shy of October 1st, which is generally when I deem it acceptable, but oh well) and I'm getting ready to really pumpkin it out this season, but before we do all that, it's time to appreciate apples.
As a celebration of fall finally getting good down here, I baked these. They are rich, sweet, indulgent little apple pie/cheesecake combo treats. I'm pretty sure they're a hit.
These take a little work, but not as much as you'd think just reading the recipe. And I cheated and used store-bought caramel sauce because ain't nobody got time for that.
Caramel Apple Cheesecake Bars
(from the girl who ate everything, makes 15 servings)
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
4 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1/2 cup caramel topping for drizzling after baked
In a medium bowl,whisk together flour and brown sugar. With a pastry cutter, cut in butter until crumbly. Press into a 9x13 baking pan lined with aluminum foil. Bake 15 minutes at 350, or until lightly browned. Remove from the oven and set aside.
While your crust is baking, in a large bowl, beat cream cheese with 3/4 cup sugar at medium speed until smooth. Add eggs, 1 at a time, and vanilla. Stir to combine. After the crust is finished and out of the oven, pour cheesecake mixture over warm crust.
In a medium bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. Use the pastry cutter or your hands, whatever works until you have a crumbly topping.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Store in an airtight container in the fridge. Serve cold.