Servings: 16
What you need
Crust:
2 cups all-purpose flour
cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
Three 8-ounce packages cream cheese, softened
cup sugar, plus 2 tablespoons, divided
3 large eggs
1 teaspoons vanilla extract
Apples:
3 Granny Smith apples; peeled, cored and finely chopped
teaspoon ground cinnamon
teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
cup quick-cooking oats
cup (1 stick) butter, softened
Drizzle:
cup caramel topping, for drizzling after baked
What you do
Preheat oven to 350 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 9-by-13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 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.
For the streusel topping:
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.
Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy. Make 16 servings.