Caramel

Another beautifully fall dessert.

Salted Caramel Apple Cheesecake Bars
Adapted from Eats Well With Others

Makes 1 8×8-inch pan

Ingredients
For the crust

1/2 cup unsalted butter, room temperature
1 cup flour
1/4 cup brown sugar, packed
1/8 tsp salt
1/4 tsp cinnamon

For the cheesecake

1/4 cup sugar
8 oz reduced fat cream cheese, room temperature
1 large egg
1/2 tsp vanilla extract

For the apple filling

2 granny smith apples, cored and cut into bite-sized pieces
1 tbsp sugar
1/4 tsp cinnamon
1/8 tsp nutmeg

For the streusel topping

6 tbsp unsalted butter, room temperature
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/4 tsp ground cinnamon

For the caramel sauce

1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp unsalted butter, room temperature
1 tsp vanilla extract
1 tsp coarse salt

Instructions

For the crust, cut the butter into the flour, sugar, salt and cinnamon until combined and crumbly. Press the mixture into the bottom of an 8×8-inch pan that has been lined with aluminum foil. Bake at 350 until lightly golden brown, 8-12 minutes. Set aside and let cool.

For the cheesecake, beat the sugar into the cream cheese until smooth. Beat in the egg and vanilla. Pour the mixture into the baking dish over the crust.

For the apple filling, mix the apples, sugar, cinnamon and nutmeg together in a large bowl. Sprinkle on top of the cheesecake in an even layer.

For the streusel topping, cut the butter into the flour, oats, brown sugar, and cinnamon until combined and crumbly. Sprinkle evenly over the apples.

Bake at 350 until the cheesecake is set, about 25-35 minutes. let cool.

For the caramel sauce, heat the sugar and water in a saucepan over medium heat. Let simmer until the sugar turns a medium amber, swirling the pan every 30 seconds or so. Remove from the heat and carefully pour in the heavy cream. Return to the heat and cook until smooth, stirring with a wooden spoon. Remove from heat and stir in the butter. Let cool for a few minutes before mixing in the vanilla and salt.

Let cool and serve over the apple cheesecake bars.

So I’m probably going to have a few recipes coming at cha in rapid succession. I haven’t had very much time to cook since I’ve been behind on life recently, but I’ve done some simple things I want to share with y’all. I hope you enjoy! And don’t worry, I definitely have some delicious things planned for the near future…

Ingredients

32 caramel squares, unwrapped
1/2 c heavy cream
3/4 c butter, melted
3/4 c brown sugar, packed
1 c flour
1 c rolled oats
1 t baking soda
6 oz semisweet chocolate chips

Directions

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.