CARAMEL APPLE CHEESECAKE BARS
Crust:
2 1/4 cups almond flour
1/2 cup firmly packed, organic light brown sugar
1 cup softened butter, or substitute coconut oil (in solid state)
2 1/4 cups almond flour
1/2 cup firmly packed, organic light brown sugar
1 cup softened butter, or substitute coconut oil (in solid state)
Cheesecake Filling:
3 (8-ounce) packages Light cream cheese, softened
2/3 cup granulated Swerve, Truvia or Stevia, plus 3 Tbsp, divided
4 whole medium eggs + 2 egg whites
1 1/2 teaspoons pure vanilla
3 (8-ounce) packages Light cream cheese, softened
2/3 cup granulated Swerve, Truvia or Stevia, plus 3 Tbsp, divided
4 whole medium eggs + 2 egg whites
1 1/2 teaspoons pure vanilla
Apples:
4 medium-sized Granny Smith apples, peeled, cored and finely chopped (you want enough to cover the bottom of your 9 x 13 pan!)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 medium-sized Granny Smith apples, peeled, cored and finely chopped (you want enough to cover the bottom of your 9 x 13 pan!)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Preheat oven to 350 degrees F.
Mix together flour & brown sugar in a large mixing bowl until thoroughly combined, crushing any lumps of brown sugar. Then, using a pastry blender or a fork, cut in the butter (or coconut oil) until it is crumbly (pea-sized chunks). Line your 9 x 13 pan with heavy-duty aluminum foil (shiny side to the inside of the pan).
Now, dumb the crumbly mixture into the pan and pat it down firmly with your hands. Bake it in the preheated oven for 15 to 20 minutes until the edges are lightly browned.
In a separate bowl, using your electric mixture, combine the cream cheese with the first amount of Swerve until it is smooth; add in eggs one by one continuing to beat with the mixer. Add in your flavouring now and beat again to combine. Take out the crust from the oven and pour this creamed mixture over top. Gently spread it so you don't tear up the crust!
Now put the last of the Swerve, the chopped apples and the spices into another bowl and stir well to get the spices evenly mixed in. Drop by spoonfuls over the creamy mixture and gently spread it again. Now mix up the streusel topping according to the directions offered below and then bake it for approximately 45 minutes until the filling is set and no longer moves when you softly jiggle the pan. Remove from the oven and drizzle the caramel topping over it while still warm then let stand to cool on a wire rack. Serve cold and enjoy!
Streusel Topping:
1 1/4 cups firmly packed brown sugar
1 1/4 cup almond flour
2/3 cup quick cooking oats
2/3 cup butter, softened
1 1/4 cups firmly packed brown sugar
1 1/4 cup almond flour
2/3 cup quick cooking oats
2/3 cup butter, softened
Put all of the streusel ingredients into a small bowl, and use a fork to squish the butter into the mixture really well. You can also use clean hands to really mix it good!
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