It’s no secret that I am basically obsessed with caramel & apples. It’s one of those combos that I want, not just in the fall, but all-year-long! There’s something about the tartness of the apples against the sweet flavor of caramel that just goes together perfectly.
This recipe combines those things but takes it a step further with a layer of cheesecake filling…making it the best caramel apple dessert I’ve ever had.
Preheat the oven to 350 degrees F.
Combine flour and brown sugar in a bowl.
Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil.
Bake 15-17 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 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 cooked crust.
In a bowl, mix together the diced apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
Spoon the apple mix evenly over cream cheese layer.
For the topping, combine all ingredients, except the caramel sauce. Use your hands to make sure the butter is thoroughly mixed with the oats, flour and sugar.
Sprinkle topping over the diced apples.
Bake 40-45 minutes, or until filling is set.
Let cool in the fridge.
Once cooled, slice into squares and drizzle with warmed caramel topping.
Eat (with a little extra caramel on top)!!!
Adapted from: The Girl Who Ate Everything
Makes: 24 cheesecake squares
Prep: 20 minutes, Cook: 60 minutes, Total: 80 minutes
Crust:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 2 sticks (1 cup) butter, room temperature
- 24 oz cream cheese, room temperature
- 3/4 cup sugar, plus 2 tablespoons, divided
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 Granny Smith apples, peeled, cored and finely diced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1 stick (1/2 cup) butter, room temperature
- 1/2 cup caramel sauce (I used trader joe’s fleur de sel caramel sauce and it was delicious)
Preheat the oven to 350 degrees F.
Combine flour and brown sugar in a bowl.
Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil.
Bake 15-17 minutes or until lightly browned.
In a large bowl, beat cream cheese with 3/4 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 cooked crust.
In a bowl, mix together the diced apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
Spoon the apple mix evenly over cream cheese layer.
For the topping, combine all ingredients, except the caramel sauce. Use your hands to make sure the butter is thoroughly mixed with the oats, flour and sugar.
Sprinkle topping over the diced apples.
Bake 40-45 minutes, or until filling is set.
Let cool in the fridge.
Once cooled, slice into squares and drizzle with warmed caramel topping.
Eat (with a little extra caramel on top)!!!
Crunchy Salty Sweet 