Caramel Apple Cheesecake Bars

This recipe might be one of the yummiest desserts I've ever made.  Seriously... it's so good!  Perfect for fall... meant for September.  I adapted this recipe from here.


Caramel Apple Cheesecake Bars

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

Cheesecake Filling:
3 (8-oz.) packages cream cheese, softened
3/4 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. sugar

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

Drizzle:
1/2 c. caramel topping for drizzling after baked


Preheat oven to 350ºF.

CRUST: 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 (greased & floured OR lined with heavy-duty aluminum foil). Bake 15 minutes or until lightly browned.

CHEESECAKE FILLING: 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.

APPLES: In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cheesecake.

STREUSEL TOPPING: For the streusel topping: In a small bowl, combine all ingredients with clean hands to thoroughly integrate the butter into the mixture. Sprinkle Streusel Topping over apples.

Bake 40-45 minutes, or until filling is set. Turn off oven, and open door to let it begin to cool and firm up. Chill.

Serve cold, and drizzle each piece with caramel topping. Enjoy!
Makes 16 servings.

Blueberry Swirl Cheesecake

Brian is gaga for anything blueberry...  this cheesecake is an oft-requested favorite at our house.  (And so easy!)  From Kraft Foods.

Blueberry Swirl Cheesecake

prep time: 15 min
total time: 5 hr
makes: 16 servings

1 c. graham cracker crumbs
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 c. sour cream
4 eggs
2 c. fresh or thawed frozen blueberries

Preheat oven to 325°F.
Mix crumbs, 3 Tbsp. of the sugar and the butter.
Press firmly onto bottom of foil-lined 13x9-inch baking pan.
Bake 10 min.
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender or food processor.
Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake 45 min. or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving.
Store leftover cheesecake in refrigerator.

I have halved this before, and made it in a ready-made graham cracker crust for speed and convenience.  
You can also substitute 1 can (15 oz.) blueberries, well drained, for the 2 c. fresh or frozen blueberries.
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.

White Chocolate-Raspberry Cheesecake Bars

These are always a big hit, and look pretty, too!  From Kraft Foods...

White Chocolate-Raspberry Cheesecake Bars

prep time: 20 min
total time: 4 hr 48 min
makes: 9 servings

12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves

Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan.
Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla with mixer until blended.
Add melted chocolate; mix well.
Add eggs, one at a time, mixing on low speed after each just until blended.
Pour over crust.

Bake 25 to 28 min. or until center is almost set.
Cool 5 min.; spread with preserves.
Melt remaining chocolate square; drizzle over cheesecake.
Cool cheesecake completely.
Refrigerate 4 hours.

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.