Wednesday, October 31, 2012

Caramel Apple Toffee Cheesecake Bars

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So, last weekend we went up to the ranch for our annual Halloween partay. Good times as always, obviously.



I took some pretty sweet pictures, if I do say so myself. 



I also made a pretty sweet cheesecake. First I made a toffee crust. Then I covered it in apples.


Caramel was also involved. I know, I've never made a cheesecake without caramel in my entire life. I'm just a broken record over here. A sticky, buttery, gooey, wondrously broken record.


Okay, so basically this is pretty much exactly like the caramel toffee crunch cheesecake. Except with apples. And as bars. And with no toffee on top (since it sort of... ahem... got eaten). And it didn't fall on the floor. Not that that would have stopped us from eating it. Except maybe Boots. The other day when he spilled his Cheerios on the floor, Mom was like, "Boots! Eat those Cheerios up off the floor!" But Boots was like, "Gross. Spiders have walked this floor."

Suddenly he thinks he's above us or something just because he's seven now. Sheesh.


Caramel Apple Toffee Cheesecake Squares 

Crust:
2 packages cinnamon graham crackers (about 3 cups crushed)
1/2 cup toffee bits
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted

Filling:
2 1/2 cups chopped up apples (I used about 4 small apples)
A squirt of lemon juice
1/4 cup brown sugar
1/4 cup corn starch
1/2 teaspoon cinnamon
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups brown sugar
1 tablespoon vanilla
4 eggs, lightly beaten

Preheat oven to 300ºF. Crush up the graham crackers until fine. Add the toffee bits, sugar, salt, and butter and mix until combined. Press firmly into the bottom of a 9x13 inch pan.
Mix together the chopped up apples, lemon juice, corn starch, 1/4 cup brown sugar, and cinnamon. Spread evenly over the crust.
Beat the cream cheese, remaining brown sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and eggs and beat just until combined. Pour over the apples.
Bake for 1 hour and then turn off the oven, but keep the cheesecake in for about 1/2 hour more. Refrigerate for at least a few hours. Top with caramel sauce (recipe below).

Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon vanilla

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.


Follow on Facebook and Twitter. Happy Halloween.


That's my adorable jack 'o lantern. I love him.

What is your favorite candy and what are you dressing up as tonight? 
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