Salted Carmel Apple Cheesecake Strudel

Soooo it's FALL.....yeah!!! And even better it finally feels like it in Texas. So to celebrate let's combine falls favorite fruit, apples with my favorite dessert.....cheesecake, of course!!! Here's to falling for Fall!! 

Ingredients:

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs(room temperature)

Vanilla bean

Apples:

3 Granny Smith apples, peeled, cored and sliced thin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

For salted Carmel either buy or go bold and get recipe from my blog.....you can do it!! 

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together sliced apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Lay evenly over cream cheese mixture.

For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with salted caramel topping and let cool. Serve cold and enjoy!

**adapted from Paula Deen.**