Caramel Apple Cheesecake Bars

I really love the Fall season.  The crisp air, the falling leaves, the scent of apple baked goods, soups simmering on the stove; I love it all.

I am happy to inaugurate my Fall baking season with this recipe.  Although it looks complicated, it's really easy and comes together quickly.  Not to mention, it makes quite a bit!  My Husband and I shared one piece and then I sent the rest of the 9x13 pan with him to work. I know that I'll be making these again this Fall for sure.

Caramel Apple Cheesecake Bars
Recipe from: The Girl Who Ate Everything

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 sticks butter, softened

Cheesecake Filling:
3 (8oz) cream cheese, softened
3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped (I used 1 1/2 apples which yielded about 4 cups of chopped apples which I think was perfect.)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar

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

Instructions:

Preheat oven to 350 degrees.

In a medium bowl, combine the flour and brown sugar.  Cut the butter in with a pastry blender until mixture is crumbly.  Press evenly into a 9x13 pan.  The mixture is very moist so it worked best for me that I just used my clean hands to press it into the pan.

Bake for about 15 minutes until the crust is a golden brown.

In a large bowl, beat the cream cheese with 3/4 cup of sugar until smooth.  Then, add the eggs, one at a time, and the vanilla. Pour this over the warm crust.

In a small bowl, stir together the apples, 2 tablespoons sugar, cinnamon and nutmeg.  Spoon the apple mixture evenly over the cream cheese mixture.

For the streusel topping, mix together the flour, brown sugar and quick cooking oats. Cut the butter in with a pastry blender until it resembles a crumbly mixture. Sprinkle the streusel topping over the apples.

Bake 40-45 minutes or until the filling is set.

Drizzle with caramel topping and let cool. Serve cold and enjoy! Makes 16 servings.

If [and that's a big IF] there are leftovers, I'd store them in the refrigerator.