caramel apple cheesecake bars with streusel topping
24 srvs, 1 square ea
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (16 tablespoons) butter, softened
2 pkg. (8 oz. each) 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
streusel topping (recipe follows)
1/2 cup jarred caramel topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (8 tablespoon) butter, softened
preheat oven to 350°f.
in a medium bowl, combine flour and brown sugar.
cut in 1 cup butter with a pastry blender until mixture is crumbly.
press evenly into a 13 x 9 x 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, one 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, nutmeg.
spoon evenly over cream cheese mixture.
sprinkle evenly with streusel topping.
bake 30 minutes, or until filling is set.
drizzle with caramel topping.
for streusel topping:
in a small bowl, combine brown sugar, flour and oats.
cut in butter until crumbly. (yields about 3 cups)
Nutrition (Per Serving)
serving size 1 square
saturated fat 12g
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