These were AAAAAAMMMAAAAZING *Oprah Voice*
Like, I want to roll around naked in them amazing.
I didn't want to share these, but I had to, because if I didn't get them out of the out immediately, I would have eaten them all. Somehow, I managed to save a few in the fridge, and had one in the morning. And OH. MY. GOD. they were even better the next day chilled.
Breakfast of Champions motherfuckers!
The cream cheese! The crust! The STREUSEL! Oh the streusel!
And that's all I have to say about that. Except that they were amazing!
Caramel Apple Cheesecake Bars with Streusel Topping
For the Bars
- 2 cups unbleached all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp kosher salt
- 1 cup (8-ounces) unsalted butter, cut into small pieces and softened
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar plus 2 Tablespoons, divided
- 2 extra large eggs
- 1 tsp vanilla extract
- 3 large Granny Smith apples, peeled, cored, and cut into a 1/4-inch dice
- 1/2 teaspoon ground cinnamon
- 1 tsp freshly squeezed lemon juice
- 1 cup firmly packed light brown sugar
- 1 cup unbleached all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup (4-ounces) unsalted butter, softened
- 1/4 tsp kosher salt
- 1/2 cup caramel sauce, at room temperature (recipe below)
- Preheat the oven to 350° F. Line a 9-x13-x2-inch baking pan with heavy duty aluminum foil; set aside
- In a medium bowl, combine all of the ingredients with a fork until all of the butter is incorporated; set aside.
- In the bowl of a food processor combine the flour, brown sugar, and salt. Add the butter and pulse until small crumbs form. Press the mixture evenly into the prepared pan. Bake for 15 minutes or until lightly browned.
- Meanwhile, wipe out the bowl of the food processor. Add the cream cheese, 1/2 cup of the sugar, eggs, and vanilla; process until smooth; set aside.
- In a medium bowl, stir together the apples, cinnamon, 2 Tablespoons sugar, and lemon juice; set aside.
- While the crust is still warm, evenly spoon the cream cheese mixture on top. Evenly spoon the apple mixture on top of the cream cheese. Squeeze a handful of the streusel topping in your hand, then break into small clumps and sprinkle evenly over the apples. Continue with remaining streusel. Bake for 30-35 minutes or until the filling is set. Cool completely on a wire rack. Refrigerate for several hours or preferably overnight until firm.
- When ready to serve, remove the the cheesecake from the pan using the aluminum foil. Carefully peel the aluminum foil from the sides of the cheesecake. Cut into 24 squares and drizzle with the caramel sauce. Enjoy!
Caramel Sauce Cockaigne
By The Galley Gourmet, Adapted from The Joy of Cooking, 1997
- 1 cup granulated sugar
- 1/4 cup water
- 8 tbsp(4-ounces) unsalted butter, cut into pieces
- 1/2 cup heavy cream, not ultra-pasturized
- 2 tsp pure vanilla extract
- 1/2 tsp sea salt flakes (kosher salt can be substituted)
- In a medium, heavy-bottomed saucepan add the sugar and evenly pour the water over top. Place the pan over medium-high heat and swirl the pan gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil.
- Increase the heat to high, cover the saucepan with a tight fitting lid, and boil the syrup for 2 minutes.
- Uncover the saucepan and continue to boil the syrup until it begins to darken around the edges. Gently swirl the pan until the syrup turns a deep amber and begins to smoke.
- Remove from the heat and add the butter. Gently stir the mixture until the butter is incorporated. Add the cream and stir to combine. If the sauce becomes lumpy with hard clumps, set the pan over low heat and stir until smooth.
- Turn off the heat and stir in the vanilla and salt. Serve warm or at room temperature. The sauce can be covered and refrigerated for up to 1 month; it will become solid. Reheat or set out at room temperature before using. Enjoy!
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