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Apple Pie Cheesecake Bars.
Apple Pie Cheesecake Bars.
- Recipe Submitted by Cornbread on 11/29/2014
Category: Eggs, Cheesecakes, Pies, Apples
Ingredients List
- For the crust, you'll need:
- 2 cups flour
- 1/2 cup firmly packed brown sugar
- 2 sticks butter, softened and cut into cubes
- For the cheesecake layer, you'll need:
- 3 8-oz packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- For the apple layer, you'll need:
- 3 large apples, peeled, cored, and cut into small cubes [Grannysmith, Gala, and Golden Delicious are ideal, or any combination of the three]
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg, or a few pinches of freshly grated nutmeg
- For the streusel topping, you'll need:
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1 stick butter, softened
- For the caramel, you'll need:
- 3/4 cup sugar
- 3/4 cup water
- 1/2 cup heavy cream
Directions
To prepare the bars:
Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch pan with aluminum foil. Grease the bottom and sides of the foil. In the bowl of a food processor, combine flour and brown sugar.
Add in butter and pulse until dough has the consistency of bread crumbs. Pour dough onto bottom of the pan and press evenly. Bake for 15 minutes, until golden brown. Do not turn off the oven.
While the crust is baking, prepare the cheesecake layer by beating cream cheese and 1 cup sugar on medium-high speed until light and fluffy, 3-5 minutes.
Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as necessary. Add vanilla. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula.
Toss the apples, 2 tbsp sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.
In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using a pastry cutter or your hand, mix the butter into the flour mixture until crumbly.
Sprinkle the streusel evenly on top of the apples. Bake the bars for 40-45 minutes, until cheesecake is set. Let bars cool to room temperature, and then refrigerate for at least 2 hours.
To prepare the caramel:
In a medium saucepan over medium flame, whisk together sugar and water. Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches an amber color, 7-12 minutes. Watch the syrup closely as it will quickly burn after it has started to color.
Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up spectacularly, but will calm down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes before using on the bars.
Once dessert has refrigerated for at least 2 hours, slice them into bars and arrange on a serving tray. Right before serving, drizzle a generous amount of caramel on top of the bars.
Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch pan with aluminum foil. Grease the bottom and sides of the foil. In the bowl of a food processor, combine flour and brown sugar.
Add in butter and pulse until dough has the consistency of bread crumbs. Pour dough onto bottom of the pan and press evenly. Bake for 15 minutes, until golden brown. Do not turn off the oven.
While the crust is baking, prepare the cheesecake layer by beating cream cheese and 1 cup sugar on medium-high speed until light and fluffy, 3-5 minutes.
Add eggs, one at a time, until incorporated, scraping down the sides of the bowl as necessary. Add vanilla. Pour the cheesecake filling onto the baked crust, spreading evenly with a spatula.
Toss the apples, 2 tbsp sugar, cinnamon, and nutmeg together in a bowl. Spoon the apples evenly over top of the cheesecake filling.
In a large bowl, combine the flour, brown sugar, and oats and mix until well-blended. Using a pastry cutter or your hand, mix the butter into the flour mixture until crumbly.
Sprinkle the streusel evenly on top of the apples. Bake the bars for 40-45 minutes, until cheesecake is set. Let bars cool to room temperature, and then refrigerate for at least 2 hours.
To prepare the caramel:
In a medium saucepan over medium flame, whisk together sugar and water. Allow syrup to come to a boil, and then reduce to a simmer until the syrup reaches an amber color, 7-12 minutes. Watch the syrup closely as it will quickly burn after it has started to color.
Once syrup reaches the correct color, slowly pour in the heavy cream, whisking constantly while doing so. The syrup will sizzle and foam up spectacularly, but will calm down soon after. Remove saucepan from the heat and continue whisking until mixture has reached the consistency of smooth caramel. Let caramel cool 15-20 minutes before using on the bars.
Once dessert has refrigerated for at least 2 hours, slice them into bars and arrange on a serving tray. Right before serving, drizzle a generous amount of caramel on top of the bars.
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