Ingredients
Yield: one 8x8 pan, 9 to 12 generous squares
Prep Time: 25 minutes
Cook Time: about 55 to 60 minutes, divided
Total Time: 5+ hours, or overnight, for cooling
Crust:
1 cup all-purpose flour
1/4 cup light brown sugar, packed
1/2 cup unsalted butter (1 stick), softened
Cheesecake:
8 ounces cream cheese, softened (use brick-style, lite okay)
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract
Apples:
about 2 cups small dices apples (from about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala)
2 tablespoon granulated sugar
1 tablespoon cinnamon
1/4 teaspoon ground nutmeg
Crumble:
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1/2 cup old-fashioned-whole rolled oats (not quick-cook or instant)
6 tablespoons unsalted butter (3/4 of 1 stick), softened
Caramel:
1/2 cup+ (salted) caramel sauce, for drizzling (homemade salted caramel, or storebought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
ice cream, optional for serving
Preparation
