CARAMEL Apple Cheesecake Bars with a Pecan Crust

INGREDIENTS

Crust
2 C Flour
1 C Sugar
1/4 t Salt
2 t Vanilla
3/4 C Butter

Cheesecake Filling
Three 8-ounce packages cream cheese
1½ cups sugar
2 t Vanilla
4 eggs
½ cup sour cream

Topping
4 cups sliced apples
3/4 C Apple cider or Apple Juice
1 cup Brown Sugar
2 t Cinnamon
2 T Butter
1 t cornstarch
1/2 C Pecans (optional)

INSTRUCTIONS

Preheat oven to 375 F degrees.

For the crust: 

• Combine flour, sugar, vanilla and salt in a large bowl. 
• Cut in butter with pastry blend or fork until mixture resembles coarse crumbs. 
• Press crumb mixture into a parchment paper lines 10X15 inch baking pan. 
• Bake for 16 to 18 minutes or until edges are lightly browned. Remove from the oven.
  Turn oven down to 350 degrees.

For the filling: 

• Beat cream cheese, vanilla and sugar in an electric mixer bowl until smooth. 
• Add the eggs one at a time, beating after each addition. 
• Add the sour cream and mix again.  
• Pour the filling onto the crust, smooth the top and bake for 50 minutes.
•  Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. 
• Remove and set aside to cool.

For the topping: 

• In a large skillet over medium high heat, bring apple cider, brown sugar, and cinnamon to a boil. Cook until slightly thickened and reduced by almost half. 
• Stir in butter, then add apples and salt. 
• Cook stirring occasionally, until soft and syrupy, about 5 minutes. 
• Sprinkle cornstarch and stir into the apples to help thicken a bit more. 
• Let cool slightly.
• After the cheesecake has cooled for a bit, spoon warm caramel apple topping over the top. 
• Place the pan into the fridge to cool and set for at least 2 hours but over night is better.  Enjoy!!!