Caramel Apple
Cheesecake Bars
FOR
THE CRUST:
1/2
cup (1 stick) unsalted butter, room temperature
1
cup flour
1/4
cup brown sugar, packed
1/8
teaspoon salt
1/4
teaspoon cinnamon
FOR
THE CHEESECAKE:
1/4
cup sugar
8
ounces cream cheese, room temperature
1
large egg
1/2
teaspoon vanilla extract
FOR
THE APPLES:
2
granny smith apples, peeled, cored, and cut into bite sized pieces
1
tablespoon sugar
1/4
teaspoon cinnamon
1/8
teaspoon nutmeg
FOR
THE STREUSEL TOPPING:
6
tablespoons unsalted butter, room temperature
1/2
cup flour
1/2
cup old fashioned oats
1/2
cup brown sugar, packed
1/4
teaspoon ground cinnamon
FOR
THE CARAMEL SAUCE:
1
cup sugar
1/4
cup water
1/2
cup heavy cream
2
tablespoons unsalted butter, room temperature
1
teaspoon vanilla extract
1
teaspoon coarse salt
FOR
THE CRUST:
Cut
the butter into the flour, sugar, salt and cinnamon until combined and crumbly. Press the mixture into the bottom of an 8x8
inch baking dish lined with foil. Bake
in a preheated 350F oven until lightly golden brown, about 8-12 minutes, set
aside and let cool.
FOR
THE CHEESECAKE:
Beat
the sugar into the cream cheese until smooth.
Beat in the egg followed by the vanilla extract. Pour the mixture into the baking dish.
FOR
THE APPLES:
Mix
the apples, cinnamon, sugar and nutmeg. Sprinkle
the apples on top of the cream cheese layer.
FOR
THE STREUSEL TOPPING:
Cut
the butter into the flour, sugar, cinnamon and rolled oats until combined and
crumbly. Sprinkle the crumbs on top of the apples. Bake in a preheated 350F oven until the
cheesecake has set, about 25-35 minutes, and let cool.
FOR
THE CARAMEL SAUCE:
Heat
the sugar and water in a sauce pan over medium heat and simmer it until it
turns a medium amber color. Remove from
heat and carefully pour in the heavy cream.
Return to heat and cook until smooth, stirring with a wooden spoon. Stir in the butter. Allow the sauce to cool for a few minutes and
stir in the vanilla extract and salt. Let
cool and serve over the apple cheesecake bars.
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