Caramel Apple Cheesecake Bars with Streusel Topping

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Are you drooling yet?  When I saw this recipe on one of my favorite blogs I knew I had to try it.  This was absolutely divine!  I'd rather have this than boring old apple pie any day.  When reading over the recipe I was expecting it to be difficult but it wasn't at all.  Just make sure you are super organized and have your 4 bowls ready to make each layer.  I used store bought caramel sauce to save a little time too.  These bars are good warm, room temperature, or cold.  Yes I had them at each temperature :)  This is the PERFECT fall dessert! 

CARAMEL APPLE CHEESECAKE BARS

WITH STREUSEL TOPPING

http://www.melskitchencafe.com/

Base:

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
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
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce

Instructions:
Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Sopapilla Cheesecake

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I owe this one to my friend Kim who introduced this to me about a year ago.  I finally made it a few weeks ago when we were on vacation in Utah.  It is SO simple but amazing!  Whe you look at the list of ingredients you just can't imagine how delicious it will be until you eat it.  It is good hot, room temperature, or cold!  I was in a hurry when I made it so I didn't roll out the crescent rolls for the top and it turned out just fine.  A few months ago I actually saw crescent rolls dough in a can that was in one big sheet with no perforations.  Next time I'll look for that to make it all simpler.  You'll love this!  Just don't think about the calories and enjoy!

SOPAPILLA CHEESECAKE

Ingredients:

3 - 8 oz. packages cream cheese
2 cans crescent rolls (pillsbury is best, the others don't work as well)
1 cup and 1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
1 stick butter

Directions:1. Heat oven to 350 and spray a 9 X 13 in ch pan
2. Mix cream cheese, 1 cup sugar and vanilla till smooth
3. Roll out 1 can crescent rolls and place in bottom of pan. Press together seams
4. Spread filling on top
5. Spread other can of crescents on top (I find if you roll it out a little and pinch the seams together, it's easier)
6. Melt butter and pour on top. Mix remaining 1/2 cup sugar with cinnamon and sprinkle on top.

Bake at 350 for 30 minutes. Let cool for about 10-15 minutes before serving.  (If you can wait that long!)