October 12, 2014

Caramel Apple Cheesecake Bars

State Fair of Texas Winner

Caramel Apple Cheesecake Bars

2 cups Gold Medal All-Purpose flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

2 (8 oz) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored, and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees. In medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly in a 9×13-inch baking pan lined with heavy duty aluminum foil. Bake for 15 minutes, or until lightly browned. In a large bowl, beat cream cheese with 1/2 cup sugar with electric mixer at medium speech until smooth. Add eggs, one at a time, and vanilla, mixing to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Gently distribute evenly over cream cheese mixture.

Streusel Topping:

1 cup firmly packed brown sugar

1 cup Gold Medal All-Purpose Flour

1/2 cup quick cooking oats

1/2 cup butter, softened

1 cup chopped pecans

1/4 cup caramel topping (like for ice cream)

Combine all ingredients and sprinkle over apple mixture. Bake 30-40 minutes, or until set. Drizzle with caramel topping. Allow to cool completely. Lift bars out of pan and slice into squares.

Stabilized Whipped Cream/Garnish:

1 tablespoon cold water

1 teaspoon plain gelatin

1 cup whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla paste

Cinnamon sticks, halved or in thirds

2 tablespoons ground cinnamon

Place water in coffee mug and sprinkle gelatin over top. Let sit for one minute. Microwave on high for 30 seconds. Whip the cream with mixer until it reaches a medium thickness. Pour gelatin mixture all at once into the center of cream while mixer is going. Add powered sugar and vanilla past. Beat until cream stands in stiff peaks. Top squares with dollop of cream. Garnish with remaining cinnamon and cinnamon sticks.

-Recipe from Regina, State Fair of Texas, 2013 Gold Medal Flour Scratch Bakers Cookie Challenge