- 1/4 teaspoon nutmeg
- 1 teaspoon ground cinnamon, divided
- 1 teaspoon pure vanilla extract
- 3 medium peeled, cored gala apples, chopped into 1 inch pieces
- 2 large eggs
- 2/3 cup plus 2 tablespoons white sugar, divided
- 2 (8 oz) packages softened cream cheese
- 1/2 cup salted caramel – get my easy homemade recipe here!
- 1 cup firmly packed light brown sugar, divided
- 2 cups divided all purpose flour
- 1 cup quick cooking oats
- 2 sticks softened and divided butter
*To make these into mini cheesecakes, see recipe note below*
Preheat oven to 350 °F.
In a food processor combine, combine 2 cups flour, 1 cup oats, 1/2 cup brown sugar, a pinch of salt, 1/4 teaspoon of cinnamon and/or a dash of apple pie spice and nutmeg if desired. Process on high about 30 seconds until mixture is combined.
Cut 2 sticks of butter into small pieces and add to processor, then mix on low or pulse until butter is incorporated and mixture starts to sticks together and clumps start to pull away from the bowl. Remove 1 cup of the mixture, add the remaining 1/2 cup of brown sugar, mix well, and set aside to use for the crumb topping. Press the rest of the mixture evenly into a 13-by-9-by-2 inch baking pan lined with aluminum foil. Bake 15 minutes or until crust is golden, then remove.
Meanwhile mix the filling:
In a large bowl beat cream cheese with 2/3 cup white sugar using a stand or hand mixer on medium speed. until smooth. Add 1 egg at a time and then add vanilla extract. Pour over warm crust.
Stir together chopped apples, remaining 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/8 or 1/4 teaspoon of nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with reserved crumb topping mixture. Bake 30 minutes, or until filling is set. Let cool and then drizzle generously with salted caramel. Refrigerated to chill and cut into bars to serve.
Notes: These can easily be made into 24 mini caramel apple cheesecake cups by lining 2 12 count muffin pans with cupcake liners. Press a couple tablespoons of the crust into each liner instead of lining the whole pan, then continue with the same directions above dividing the rest of the ingredients among the individual wells in the muffins tins. Bake the crust at 10 minutes is read of 15 and bake the filling/topping for 20-25 minutes instead of 30.
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