Kerri Zurbuch's Caramel Apple Cheesecake Bars

One look at the photo and you're off to the kitchen to make these mouthwatering fall treats! Be sure to check the variations for increasing protein and reducing fat, at the conclusion of the recipe.

Caramel Apple Cheesecake Bars

 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

 Preheat oven to 350 degrees F.

 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.

 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.

 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 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

 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. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.


To make the treats even better for you:

1. Replace the regular butter with room temperature Land 'o Lakes whipped butter.
2. Replace 3 eggs with one egg and 4 egg whites.
3. Replace cream cheese with Greek yogurt cheese (next to cream cheese blocks in dairy case).

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

Preheat oven to 350 degrees F.

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.

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.

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 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

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. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.