These caramel apple cheesecake bars are simply the best. It is such a classy dessert that is sure to wow everyone. Two memories that come to mind when I think about these are the time that I made this at the last minute for family friends who came. I used my nonstick 9x13 baking pan that everyone swears by, and the crust burnt. And I meant BURNT. It was SO bad. I've learned over the years that although nonstick baking pans sound like heaven, I can't stand them! I love to cook with aluminum for an even bake, and I experimented with my Le Creuset stoneware for this dessert. I just LOVE this baked in my Le Creuset!!
The second thing that comes to mind is the Delmont Apples n Arts Festival. Almost every year since we've been married, I've entered an apple dessert into the contest. This took the award for "Most Original" back in 2016. I was so proud of that! Sadly things are different during these Covid times, and the DANA will not be held this year... fingers crossed things may return to some semblance of normal next year!
Original Comments from 12-2-13:
I hope everyone had a wonderful Thanksgiving!
It was an exciting first "married" Thanksgiving, because I was able to cook for the first holiday! And believe it or not, everything was ready at the right time! Amazing, I know!
A few weeks prior to Thanksgiving, I made this Paula Deen original for one of our Sunday dinners. I know that Mike and a few other family members aren't too crazy about cheesecake, but I was dying to try this recipe. After taking one bite, Mike said "this is delicious!" He actually couldn't wait until dinner was over the next day to dive into another helping!
Prep Time: 20
Bake Time: 1 hour
Yield: 16 bars
- 2 cups all-purpose flour
- 1/2 cup firmly packed, light brown sugar
- 2 sticks butter, softened
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar, plus 2 Tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 apples--peeled, cored, and finely chopped (I love to use Braeburn or Rome, but use whatever you like!)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup firmly packed, light brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1 stick butter, softened
- 1/2 caramel ice cream topping for drizzling after baking
- Preheat oven to 350 degrees F. Grease a 9x13 baking pan lightly with shortening.
- In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press firmly into prepared baking pan. Bake 15 minutes or until lightly browned.
- Meanwhile, in a large bowl, beat cream cheese and 3/4 cup sugar with electric mixer at medium speed until smooth. 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.
- For the streusel topping, combine brown sugar, flour, and oats in a small bowl. Add butter begin to mix with a spoon. (I like to get in there with my hands to make sure everything is really mixed well!) Once combined, sprinkle over apples. Bake 40-45 minutes, or until filling is set.
- Once cooled, drizzle with caramel topping, and cut into bars. (We also ate it right away when it was warm and delicious!!)
Paula Deen recipe--adapted by: the-girl-who-ate-everything.com