Maureen made this wonderful dessert for the summer picnic this year. Even though I was full I had to go back for a little bit more of her cheesecake bars. Yummy! 

INGREDIENTS

• CHEESECAKE

• 2cups all-purpose flour
• 1⁄2cup firmly packed brown sugar
• 1cup unsalted butter, softened at room temperature
• 16ounces cream cheese, softened (2-8 oz packages)
• 2large eggs
• 1teaspoon vanilla extract
• 3granny smith apples, peeled, cored and finely chopped
• 1⁄2cup sugar, divided
• 2tablespoons sugar, divided
• 1⁄2teaspoon ground cinnamon
• 1⁄4teaspoon freshly ground nutmeg
• 1⁄2cup caramel topping

• STREUSEL TOPPING USE ONLY 1 CUP IN RECIPE

• 1cup firmly packed brown sugar
• 1cup all-purpose flour
• 1⁄2cup quick-cooking oats
• 1⁄2cup unsalted butter, softened

DIRECTIONS

• Preheat oven to 350ºF.
• In a medium bowl, combine flour and brown sugar.
• Cut in butter with a pastry blender or two forks until mixture is crumbly.
• Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil.
• Bake 15 minutes or until lightly browned.
• In a large bowl, beat cream cheese with 1/2 cup sugar with an electric mixer at medium speed until smooth.
• Then add eggs, one at a time, and vanilla.
• Stir to combine.
• Pour over warm crust.
• In a small bowl, stir together the chopped apples, 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.

• MAKE STRUSEL TOPPING:

• In a small bowl, combine all ingredients.