Delectable. Best dessert ever. But . . .
some dirty dishes were made in the making of this dish. Honestly.
Now, I feel better.
This Caramel Apple Cheesecake Bar recipe is worth the mess it will make. It’s not hard! It’s just several steps and requires a bit of a variety of bowls and pans.
It’s worth it.
Pull out 3 – 8 oz blocks of cream cheese to soften.
First, let us make the caramel. Dump a cup of sugar into the bottom of a rather large heavy-bottomed saucepan or pot. Add 1/4 cup of water and stir. *The pot needs to be rather large because it boils up seriously when you add the heavy whipping cream. Bring to a boil without stirring (you may gently swirl the pan occasionally). Measure out a 1/4 of a stick of butter and slice it and a cup of heavy whipping cream while the sugar is heating. When the sugar turns a golden/tan/brown color, swirl the pot. When all of the sugar has changed color, turn the heat down low and add the butter and salt, stir till it melts, then add the heavy whipping cream. It will bubble. Turn the heat off. Very carefully pour into canning jars and allow it to cool completely before putting on the lids.
Line a 13 x 9 pan with foil and preheat the oven to 350 degrees F.
Use a pastry blender to combine the flour, brown sugar and 2 sticks of butter, softened, in a medium bowl. Press this into the bottom of the pan to make a crust and bake for 15 minutes or until lightly browned.
Now, in the mixer bowl, unwrap and put in 3 blocks of room temperature, softened, cream cheese. Add 3/4 of a cup of sugar and mix till well-blended. Add the eggs, one a time, stirring gently until all three eggs are incorporated and 1 1/2 tsp of vanilla are added. The cream cheese mixture should be smooth. Pour the cream cheese mixture over the crust.
In a separate bowl, peel 4 Granny Smith apples and dice into small pieces. Add the juice from 1/2 lemon and 2 Tbsp of sugar. Toss and add 1 tsp of cinnamon and 1/4 tsp of fresh ground nutmeg. Toss again then sprinkle the apples over the cream cheese mixture evenly.
Now, for the streusel topping.
In a bowl, mix 1 cup of firmly packed brown sugar, 1 cup of flour, 1/2 cup of quick oats and 1 stick of butter, softened. Use the pastry blender to mix until coarse crumbs form, then layer on top of the apples.
Bake for about 45 – 50 minutes or until the filling is set. Drizzle with warm caramel sauce!
It is the epitome of fall, the essence of autumn AND there’s extra caramel sauce for apples or cinnamon ice cream or pumpkin bread or toasted apple bread or zucchini bread or banana bread. 🙂
Delectable. Best Dessert Ever.
- flour - 2 cups
- firmly packed brown sugar - 1/2 cup
- butter - 1 cup (2 sticks) softened
- Cheesecake filling
- cream cheese - 3 - 8 oz packages, softened to room temperature
- sugar - 3/4 cup
- large eggs - 3
- vanilla extract - 1 1/2 tsp
- 4 Granny Smith Apples, - peeled, cored and finely chopped
- juice from 1/2 lemon
- sugar - 2 Tbsp
- cinnamon - 1 tsp
- fresh nutmeg - 1/4 tsp, ground
- white sugar - 1 cup
- water - 1/4 cup
- butter - 1/4 cup, sliced
- salt - 1/2 tsp
- heavy whipping cream - 1 cup
Start with the caramel. Heat the sugar and water in a large heavy saucepan or pot until the sugar browns. Swirl occasionally but do not stir. When the sugar becomes golden/tan/brown throughout, turn the heat down low and add the butter (it will bubble and spatter a little) and salt. Stir until melted, then carefully add the heavy whipping cream. It will bubble. Pour into canning jars and allow to cool completely before placing the lid. Refrigerate when completely cool.
Line a 13 x 9 pan with foil and preheat the oven to 350 degrees F. In a medium bowl, combine the flour and brown sugar. Use a pastry blender to mix the butter until crumbly. Press evenly the bottom of the foil-lined pan and bake for 15 minutes.
Place the 3 blocks of cream cheese in the bowl of a mixer. Add 3/4 cut of sugar, mix till smooth. Stir in the eggs, gently, one at a time until incorporated. Add the vanilla. Pour over the warm crust.
Peel and dice the Granny Smith apples. Add the juice from 1/2 lemon to the apples, then the sugar, cinnamon and nutmeg. Stir until coated and spread the apples evenly over the cream cheese mixture.
Mix, in a bowl, the brown sugar, flour, quick oats and 1/2 cup of softened butter. Blend together with a pastry cutter until crumbly. Scatter evenly over the apples. Dot with a little butter (optional)
Bake for 45 - 50 minutes until the cheese cake is set. Drizzle with warm caramel. Takes a long while to cool, so plan ahead. Once the cheesecake is cool (overnight), cut and serve with extra caramel.