I found a photo of these bars on Pinterest and if you take a look at this picture you will understand why I needed to make them.
|Dreamy, aren't they?|
|I cut the recipe in half, so I used an 8x8 square pan in place of a 9x13. I adapted this recipe by adding lots of cinnamon. I added 1/2 Tablespoon to the bottom crust layer.|
|Couldn't stop eating this mixture.....butter, brown sugar, and oats.|
|This is what it looks like straight out of the oven.|
|If you are like me and can't wait, throw it in the freezer to help it cool quickly so you can eat it sooner.|
|Do not, I repeat, do not forget the caramel topping.|
|My friend came over Saturday night and we ate some with berry champange and frozen vanilla yogurt. |
Caramel Apple Cheesecake Bars
adapted by MySweetCreations from Paula Deen's original recipe.
1 Cup all-purpose flour
1/3 Cup firmly packed brown sugar
1/2 Cup butter, softened
1/2 Tablespoon ground cinnamon
12 ounces (1 1/2 packages) cream cheese, softened
1/2 Cup sugar
1 teaspoon vanilla extract
2 apples (I used Honeycrisp) , peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 Cup brown sugar
1/2 Cup all-purpose flour
1/4 Cup quick cooking oats
1/4 Cup butter, softened
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 8x8 square baking pan. Bake 10-12 minutes or until lightly browned.
In a large bowl, beat cream cheese with sugar in an electric mixer at medium speed until smooth. Then add in egg and vanilla. Pour over warm crust.
In a small bowl, stir together chopped apples, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 20-30 minutes, or until filling is set. Drizzle with caramel topping.