Caramel Apple Cheesecake Bars with Streusel Topping

I first found this recipe on Mel's Kitchen Cafe, then later from The Girl Who Ate Everything (see link below) and after reading through those sites, found out is is originally from Paula Dean. For those who know Paula Dean, she doesn't skimp on, well.....just about anything. This recipe did take a little more time than I had originally anticipated, but turned out really well and came together quickly. There are also two options I found for making it. One option is to have a thinner cheesecake layer and the other is to have a thicker cheesecake layer. I asked my husband what he preferred and he said, "The more cheesecake, the better!" So, follow the recipe below to get the look in the pictures above. The cheesecake layer is thick, rich and so good! Next time I might try the thinner cheesecake layer to see the difference. The thinner cheesecake ingredients are listed at the bottom of the recipe. 

Another note, the directions say to line the pan with foil before baking. I did this, but found the crust not as "crusty" as I would originally like. Next time I might try leaving the foil out and see how it turns out.

Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Choose either the thick or thin cheesecake filling, depending on what you like.

THICK Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract

THIN Cheesecake Filling:

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

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

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.
Crust:

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Cheesecake Layer (thick layer instructions below, but adapt to thin layer if that is what you are making)

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 warm crust.

Apple Layer
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!

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

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


Photo and Recipe Source: The Girl Who Ate Everything, recipe adapted from Paula Deen