I got some great Cortlands at the Apple Hill Farm and couldn't wait to bake something with them. I've copied lots of variations on these bars, and I settled on this version from the Cookies and Cups blog. I hate pastry cutters, so I almost always do my toppings/crusts in the food processor. I swapped out the vanilla for some caramel extract and the pumpkin pie spice for some Penzey's Baking Spice.
These are so good, so rich and totally capture the taste of fall to me :) They are disappearing fast! Thank you so much to Shelly at Cookies and Cups for the recipe, go check out her blog, lots of amazing stuff there.
Caramel Apple Cheesecake Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all purpose flour
1/4 cup light brown sugar
1/2 cup butter -- room temperature
Cream Cheese Filling
1 block cream cheese -- (8 oz) room temperature
1 tsp vanilla -- used caramel extract
1/4 cup granulated sugar + 1 Tbsp -- divided
2 small Granny Smith apple -- peeled and small diced
1/4 tsp pumpkin pie spice- used Penzey's Baking Spice
1/2 cup packed light brown sugar
1/2 cup flour
1/4 cup old fashioned oats
1/4 cup butter -- room temperature
1/4 cup caramel sauce
Preheat oven to 350°. Line a 9x9 baking pan with foil.
Combine crust ingredients, flour, brown sugar and butter in the bowl of a food processor until it is the texture of coarse crumb.
Press crust into bottom of the pan and bake for 12 to 14 mins.
Beat cream cheese, vanilla, egg and 1/4 cup granulated sugar until well combined and smooth.
Dice apples and toss with 1T sugar and baking spice. Stir until evenly coated.
Process ingredients for streusel topping in bowl of a food processor until mixed well.
Spread the cream cheese mixture on top of crust, top with apples, then streusel.
Bake an addtional 25 to 30 mins or until the center is set.
Drizzle the top with caramel sauce.
Cool for 30 mins on a rack, then move to fridge to cool completely for at least 2 hrs to overnight.