This ultimate mash-up of comfort and decadence combines a short oat cookie base, a creamy cheesecake layer, sweet apples, a crisp streusel topping and a drizzle of luscious caramel.Adapted from Zoom Yummy
In a bowl, combine the flour, brown sugar, oats and salt. Cut in the butter with a pastry blender until the mixture forms coarse crumbs. Alternatively, combine the ingredients in the bowl of a food processor and pulse a few times until the mixture forms coarse crumbs.
1 1/2 cup flour, 3/4 cup brown sugar, 6 tablespoon quick oats, 1 1/2 cup butter, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13x9-inch baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned.
In the meantime, in a larger bowl, use an electric mixer to beat the cream cheese with the white and brown sugars, cornstarch and salt until smooth. Add the eggs, 1 at a time beating until fully incorporated. Next add the vanilla and mix until combined.
16 ounce cream cheese, 1/4 cup toasted sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 2 eggs, 2 teaspoon cornstarch, 1/4 teaspoon salt
Pour the cream cheese batter over the warm crust.
In a medium bowl, mix the apple slices with the cinnamon, nutmeg, allspice, white and brown sugars and salt.
Arrange the apple slices evenly over the cream cheese mixture.
In a smaller bowl, combine the flour, oatmeal, cinnamon, nutmeg, allspice, salt and brown sugar for crumb topping. Cube the butter and using a pastry blender (or a fork), create a crumbly mixture. Alternatively, add the ingredients to the bowl of a food processor and pulse a few times until the mixture forms a crumbly mixture.
1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/4 teaspoon salt
Crumble the topping over the apples and cream cheese mixture.
Bake 20 minutes, reduce the temperature to 300°F and bake for an additional 10 minutes, or until the filling is set.
Cool completely and refrigerate before cutting into bars (about 2 in x 3 in).
If desired, drizzle with the caramel topping just before serving. Store leftovers in the refrigerator.