Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Ingredients:

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 & 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Drizzle:
1/2 cup caramel topping for drizzling after baked

Directions:

Preheat oven to 350 degrees 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 9x13 baking pan lined with heavy-duty aluminum foil Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 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
Use clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples
Bake 40 to 45 minutes, or until filling is set
Drizzle with caramel topping and let cool.

Marshmallow Whip Cheesecake

Marshmallow Whip Cheesecake

Graham Cracker Crust:
•40 squares of graham crackers (crushed)
•1/2 cup sugar
•1/2 cup butter or margarine (melted)

1.Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
•10 1/2 oz. large marshmallows (40 marshmallows)
•3/4 cup milk
•2 - 8-oz. packages of cream cheese
•12-oz. Container of fat-free Cool Whip

1.Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Sugar-Free Cheesecake (with Splenda)

Sugar-Free Cheesecake (with Splenda)

Crust
2 tablespoons Splenda sugar substitute
2-3 tablespoons melted butter
1.5 cups graham cracker crumbs
Optional - cinnamon. I sometimes add this to the crust for a background flavor

Filling:
1 pound cream cheese, softened
1 cup Splenda
1 teaspoon vanilla extract
3 eggs
2 cups sour cream

Preheat oven to 375 degrees

In a small bowl combine Splenda, butter, and graham cracker crumbs. Use a fork or your fingers to mix ingredients together and sprinkle evenly over the bottom of a 9-inch spring form pan and press the crumbs down lightly. Place into pre-heated oven for 10 minutes.

In a medium bowl (or mixer bowl) put cream cheese, Splenda, and vanilla. Beat until it's fluffy and free of lumps. Add the eggs, one at a time, mixing until they just combine, add sour cream and mix until smooth. At this point you can add in any other ingredients (ie. Nuts, chocolate chips if desired.

Pour the batter into the springform pan with the prepared crust, place in pre-heated oven for 30-35 minutes. Refrigerate overnight before serving.

This cheesecake will keep well in the freezer for about a month.