Friday, September 30, 2011

Caramel Apple Cheesecake Bars

It's recipe swap time!  Twice a month, the swappers on my favorite cooking board come up with a new theme, submit a recipe and swap. We each make a recipe and blog it, then everyone's recipes are shared on a roundup post on A Taste of Home Cooking blog. This is my first time joining the group, and the theme is Apples/Pumpkin - a great theme to start, right?!

I made Ellie's recipe swap, from The Wanna Be Cook.  This Paula Deen recipe is a winner that is sure to please all apple lovers.  I took the advice of several reviewers and made extra filling (as listed below in measurements). Next time, I will go with the original recipe, only because my 9x13 pan was filled to the very brim with the extra filling and then the streusel on top of that. Maybe I need a deeper dish? I ended up baking the crust an extra 5-10 minutes until it turned a golden brown, and baked the cheesecake for 30 min, but could have gone just a bit longer because the filling was still very soft. Overall a nice change from my favorite pumpkin recipes.

View the full round-up at A Taste of Home Cooking

Source: Paula Deen

 2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages 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 caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 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, 1 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, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Yield: approximately 3 cups


The Home Cook said...

These look great! So glad to have you in the swap.

aquariann said...

Oh my! Those look positively sinful. *drool*

Hil'Lesha said...

So yummy looking!

Snooky doodle said...

This looks delish ! nice blog

SnoWhite said...

this looks wonderful!

Christine said...

Thanks for sharing! My friend and I made a bunch of apple recipes a couple weeks ago and these were her favorite!


Maia Dobson said...

I love cheesecake and candy apples at the same time and combining them in a recipe is such a delightful idea. Thank you for sharing your recipe and I'm certainly gonna try this one soon.

Brad G said...

I made some of these last week for our celebration and everybody liked it. Thank you very much for sharing.
rockville centre catering

andieclark said...

Wow! I can't help but salivate as I look at your caramel cake. Yummy! I shall make this for my kids. I'll just have to be a bit strict for they can eat too much. I don't want us to to visit the Myrtle Beach dentist soon so I better watch out for their dental health.

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