I get asked for this recipe often! So I decided to post an encore of these luscious, creamy, lightly spiced, appley bars with a salted twist. They are a fine fusion of apple pie and delectable cheesecake–sure to satisfy the sweet tooth and your craving for both.
Everywhere you turn foodies near and far are latching onto the craze of making pie cakes. Have you seen them? Already prepared baked pies, of varying flavors, enveloped in cake batter of various flavors baked up in the oven then frosted in butter cream! The preparation takes time, patience and a huge baking pan! Diners everywhere must possess strength, perseverance and a huge appetite to consume a mere sliver of this dynamic, decadent dessert. Do you dare?
This One is Called CherPumpple. Cherry Pumpkin & Apple–Yowza!
- 1 1/2 cups all-purpose flour
- 1/3 up packed brown sugar
- 1 stick cup cold butter, cubed
- 1/4 teaspoon salt
- 1 packages (8 ounces each) cream cheese, softened
- 2/3 cup plus 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1 eggs lightly beaten
- 3 medium tart apples, peeled and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (or 1 teaspoon of apple pie spice)
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 4 tablespoons cold butter, cubed
- 1/3 cup hot caramel ice cream topping
- 1/2 teaspoon course kosher salt
- Preheat oven to 350°.
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
- Press into a well-greased 13×9-in. baking pan. Bake 15-18 minutes or until lightly browned.
- Meanwhile, in a large bowl, beat cream cheese, 1/3 cup sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust.
- In a small bowl, toss apples with spices and remaining sugar; spoon over cream cheese layer.
- In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer. Bake 25-30 minutes or until filling is set.
- Drizzle with caramel topping; cool in pan on a wire rack 1 hour, sprinkle with 1/2 teaspoon course kosher salt.
- Refrigerate at least 2hours. Cut into bars.
Makes about: 2 dozen.
CherPumpple photo source: Huffington Post