April Recipe (sorry it's late!)

Caramel Apple Cheesecake Bars
by Karen Dupaix

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

3/4 cup sugar, plus 2 Tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract


Apples:
3 Granny Smith apples, peeled, cored and finely chopped 
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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


1/2 cup caramel topping

Combine all ingredients for streusel topping in a small bowl. Mix with fingers to thoroughly combine. Set aside.

Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter iwth pastry blender until mixture is crumbly. Press evenly into a 9 x 13 inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in 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. Sprinkle evenly with streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!