Caramel Apple Cheesecake bars

Fall delicioiusness on a plate is what this is. 

An original Paula Dean recipe, it's worth the effort.  

Ingredients

• 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 finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping

In a medium bowl, combine the flour and brown sugar.  

Pre-heat the oven to 350 degrees.  

Press evenly into a 9x13 baking pan lined with foil.  

Cut in butter with a pastry blender until mixture is crumbly.

Bake 15 minutes until crust is lightly browned.  

In a large bowl, beat cream cheese with 1/2 c. sugar in an electric mixer.

Add eggs, one at a time, and vanilla.  Stir to combine.

Pour over the warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. 

Spoon evenly over cream cheese mixture. 

Sprinkle evenly with Streusel topping. 

Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

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
• In a small bowl, combine all ingredients.

Yield: approximately 3 cups

My favorite caramel recipe:

1 c. sugar

1/2 c. brown sugar

1/2 c. light corn syrup

1 1/2 c. cream

4 Tbsp. butter

1 tsp. vanilla

Combine all ingredients except vanilla in a saucepan.  Cook and stir over medium heat until it boils.  Continue cooking until it reaches 248 degrees on a candy thermometer.  Remove from heat and add vanilla.  Store in a canning jar in the refrigerator and re-heat to soften.