Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups apples, peeled and diced (Granny Smith recommended)
- 1 teaspoon ground cinnamon
- 1/4 cup caramel sauce
If you find yourself without Granny Smith apples, feel free to substitute with any tart variety you have on hand. The secret is in the balance of flavors — the tartness of the apples plays beautifully against the sweetness of the caramel and the creaminess of the cheesecake.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, allowing the edges to overhang for easy removal.
- In a bowl, mix the flour, brown sugar, and salt. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
- Press the mixture firmly into the prepared baking pan to form a crust. Bake for 10-12 minutes or until lightly golden. Let it cool slightly.
- Meanwhile, in a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
- In another bowl, toss the diced apples with cinnamon until evenly coated. Sprinkle the apples over the cream cheese layer.
- Drizzle the caramel sauce over the apple layer. If you’re feeling adventurous, you could even make your own caramel sauce like Mama Lou taught me, with a pinch of sea salt for added depth.
- Bake for 30-35 minutes or until the cheesecake filling is set. Allow it to cool at room temperature, then refrigerate for at least 2 hours before slicing into bars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International