“Hey Mom, I need some apple recipes . . . it’s apple season!” written in a text to me from my son in Chicago this week. Although he was really wanting a new pie recipe, I had my heart (and my husband’s dessert-loving tummy) set on baking these outrageous Apple Caramel Cheesecake Bars instead . . . the apple pie recipe will come . . . just later, I texted back to him.
With the cooler temperatures of autumn quickly approaching, it’s time to get baking again.
And what better to bake with in the crisp, golden days of fall than fresh apples? Apples coated in cinnamon and sugar, then baked and topped with a heavy, crunchy topping, and then . . .
drizzled with fresh caramel sauce?
Nothing could be finer!
Why not enjoy a nice glass of wine while preparing your apples?
Open up the windows, or go outside and enjoy all of the season’s fresh air!
These “Pink Lady” apples are so vivid in color, aren’t they?
- 1 cup butter, softened
- 1 cup brown sugar, firmly packed
- 2 cups flour
- 4 large Pink Lady apples, peeled, cored, sliced, and diced
- 1 – ½ cup granulated sugar, divided
- 2 tsp. ground cinnamon
- 2 tubs Italian mascarpone cheese (or 8-oz. packages cream cheese or 1 of each cheese. Note: Mascarpone cheese offers a sweeter tasting filling)
- 2 jumbo eggs
- 1 cup flour
- 1 cup firmly packed brown sugar
- ½ cup old-fashioned oats (do not use steel-cut)
- 1 tsp. ground cinnamon
- ½ cup (1 stick) butter, softened
- 1 cup chopped praline-coated pecans
- Caramel sauce (fresh or store-bought)
- Preheat oven to 350 F degrees.
- With foil, line a 13 X 9 inch baking pan. Allow excess foil to hang over sides of pan.
- In a large bowl, beat the butter and brown sugar with a hand-held mixer on medium speed until creamy.
- Add the flour and salt, beating until combined.
- Press this mixture into the foil-lined pan.
- Bake for 30 minutes. Allow to cool completely.
- In a large bowl, mix apples, 1 cup sugar, and 1 teaspoon cinnamon.
- Place the apple mixture in a colander that is set over a bowl, allow to stand for 30 minutes, giving an occasional stir.
- While crust is cooling and apples are draining, in another large bowl, beat the mascarpone cheese, eggs, and ½ cup of sugar with a handheld mixer at medium speed until smooth.
- Pour the cheesecake mixture on top of the cooled crust.
- Spread drained apples on top of cheese mixture.
- In a medium bowl, whisk flour with 1 cup packed brown sugar, ½ cup oats, 1 teaspoon cinnamon, ½ cup (1 stick ) butter, and 1 cup chopped praline pecans.
- Sprinkle on top of apples.
- Bake for 50 – 60 minutes until center is set.
- Allow to cool in the pan and then refrigerate until cold.
- Using foil as handles, remove from the and and cut into bars.
- Drizzle with caramel sauce.