Friday, January 30, 2015

Caramel Apple Cheesecake Cookie Bars


Ingredients
  • rust
  • 1 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/2 cup butter, room temperature
  • Cream Cheese Filling
  • 1 (8 oz) block cream cheese, room temperature
  • 1 tsp vanilla
  • 1/4 cup granulated sugar + 1 Tbsp, divided
  • 1 egg
  • 2 small Granny Smith apple, peeled and small diced
  • 1/4 tsp pumpkin pie spice
  • Steusel Topping
  • 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
Instructions
  • Preheat oven to 350°
  • Line a 9x9 baking pan with foil.
  • In a medium sized bowl combine crust ingredients, flour, brown sugar and butter. Using a pastry cutter, or fork combine the ingredients until they make a coarse crumb.
  • Press mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned.
  • Meanwhile, in a mixing bow, combine cream cheese, vanilla, egg and 1/4 cup granulated sugar. Beat until combined and smooth. Set aside.
  • Dice apples and sprinkle with remaining 1 Tbsp sugar and 1/4 tsp pumpkin pie spice. Stir until coated evenly. Set aside.
  • Make streusel by combining all ingredients, light brown sugar, flour, oats and butter and stir with your pastry cutter or fork until evenly mixed. Set aside.
  • When crust is done baking, spread the cream cheese mixture on top of warm crust, top with diced apples and finally with streusel.
  • But back in oven and bake for 25-30 minutes, until center is set.
  • When done drizzle caramel sauce all over the top.
  • Let the pan cool on a wire rack for at least 30 minutes and then place in refrigerator to chill for approximately 2 hours, or overnight.
  • Cut into squares when ready to serve.

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