Caramel Apple Cheesecake Bars

Yield: 16 bars

Ingredients

Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
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
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: 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.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Lemony White Chocolate Cheesecake

Ingredients

·        1-1/4 cups all-purpose flour

·        2 tablespoons confectioners' sugar

·        1 teaspoon grated lemon peel

·        1/2 cup cold butter, cubed

·        FILLING:

·        4 packages (8 ounces each) cream cheese, softened

·        1-1/4 cups sugar

·        10 ounces white baking chocolate, melted and cooled

·        2 tablespoons all-purpose flour

·        2 tablespoons heavy whipping cream

·        2 tablespoons lemon juice

·        2 teaspoons grated lemon peel

·        2 teaspoons vanilla extract

·        4 eggs, lightly beaten

·        White baking chocolate curls and lemon peel strips, optional

Directions

·        Preheat oven to 325°. Place a 9-in. springform pan on a double

·        thickness of heavy-duty foil (about 18 in. square). Securely wrap

·        foil around pan; set aside.

·         

·        In a small bowl, combine the flour, confectioners' sugar and peel;

·        cut in butter until crumbly. Press onto the bottom and 1 in. up the

·        sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes

Directions (continued)

·        or until golden brown. Cool on a wire rack.

·         

·        In a large bowl, beat cream cheese and sugar until smooth. Beat in

·        white chocolate, flour, cream, lemon juice, lemon peel and vanilla.

·        Add eggs; beat on low speed just until combined. Pour into crust.

·         

·        Place pan in a large baking pan; add 1 in. of hot water to larger

·        pan. Bake 65-85 minutes or until center is just set and top appears

·        dull.

·         

·        Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully

·        run a knife around edge of pan to loosen; cool 1 hour . Refrigerate

·        overnight. Remove sides of pan. Garnish with white chocolate and

·        lemon peel if desired. Yield: 12 servings.

·         

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© Taste of Home 2014