Caramel Apple Cheesecake Bars...

so if you can't tell by now, i LOVE bars.  & i don't mean the drinking kind:)  bars are like the casserole of desserts.  they are usually fairly easy & almost always delicious!  i am constantly wanting to find & make variations on cheesecake bars.  i have cranberry cheesecake for christmas, pumpkin cheesecake for thanksgiving & this everyday bar that is right up there at the top of the yummy list!  i know it seems like there are a lot of steps, but they really are quite easy.  oh yeah & so delicious!  try 'em out & let me know what you think!

{caramel apple cheesecake bars}

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and thinly sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup good caramel topping

 

 Streusel Topping

1 cup packed brown sugar

1 cup flour

1/2 cup old fashioned oats

1/2 cup butter, softened

1 egg white

In a medium bowl or food processor, mix flour brown sugar & butter.  With a pastry cutter or fork, mix until crumbly.  Using the back of a measuring cup, press into a foil lined & buttered 9x13 inch baking dish.  Bake 350 degrees for 15-20 minutes or until light golden.  

In a different bowl, using an electric mixer, cream together cream cheese & 1/2 cup sugar- beat until smooth.  Beat in eggs & vanilla.  Mix until all combined.  Spread over hot crust. 

In a small bowl, mix together 2 TBSP sugar, cinnamon & nutmeg.  Stir it into sliced apples.  Evenly layer sugared apples on top of cream cheese layer.  

To make the streusel topping, mix together brown sugar, flour, oats & softened butter.  Using a fork or pastry cutter again, mix until crumbly.  Stir in egg whites until evenly mixed in.  Spoon over apples. 

Bake for 30-40 minutes or until filling is set & streusel is golden.  Cool 15 minutes in the pan, lift out of pan with foil overhang.  Cool completely.  Drizzle caramel sauce evenly on the top.  Chill in refrigerator until firm.  Cut into 24 squares.