Caramel Apple Sugar Cookie Cheesecake Bars

I'm having a hard time coming up with a nice concise name for these treats, but you would too. Imagine-

A Golden Graham crust
Topped by a layer of Dorie's Sugar Cookie Dough
Followed by some home made apple pie filling
And they layered with a cream cheese filling
And more cookie dough
Then topped with caramel...
And some pecans for kicks. And because they are good for you, right?

Now come up with a better name for these and I'll make you a treat (if you're local!)

There are a lot of layers to these bad boys and you can make it how you like it- homemade, store bought, add nuts, whatever you'd like. I'd just encourage you to try it because the finished product is yummy and perfect for fall. I cut mine into little pieces and the portion size was just right. And with all those yummy layers, my husband didn't even miss some chocolate. That's a good dessert around here!

Have a happy Halloween and I'll be back soon with a picture of the kiddos in their costumes. Wait until you see what my mom made for my baby girl... she's going to be delicious!

Caramel Apple Sugar Cookie Cheesecake Bars
adapted from Picky Palate

3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor

1 Batch of Dorie's Sugar Cookie Dough (or store bought if you are in a hurry)

8 oz softened reduced fat cream cheese
1/4 Cup sugar
1 teaspoon vanilla

21 oz can apple pie filling (or homemade- I made mine in the microwave and this step only took me 10 minutes start to finish with my handy apple peeler and corer, I think it's worth it!)

1/4 Cup of Peter's Caramel or Kraft Caramels
1/2 Cup half and half

Preheat oven to 350 degrees F. Pulse cereal in a food processor until smooth then pour in melted butter while pulsing to combine. Press into an 8×8 inch baking dish lined with foil. Bake for 7 minutes then remove from oven. Let cool for 5 minutes.

Crumble half of the cookie dough over partially baked crust.

Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Top with the apple pie filling.

Carefully spoon over remaining cookie dough, breaking off into little pieces evenly over top.

Bake for 45-50 minutes or until toothpick comes clean from center. Let cool completely then cut into squares (I cut it into a 5 by 5). Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

Grandma's All Occasion Sugar Cookie Dough
from Dorie Greenspan- see the full recipe on page 146 here
1 stick plus 2 tablespoons butter, softened
1 cup sugar
1 large egg plus 1 yolk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat thoroughly. Add in dry ingredients slowly mix until just combined, being careful not to overmix.

Quick Apple Pie Filling-
Note- I reduced this and just used four or five apples that I had on hand, but any of this leftover certainly tastes good enough to out of the bowl or with some ice cream!

About 3 pounds Fuji apples
3 Tablespoons Cornstarch
3/4 Cup Sugar
1 teaspoon Cinnamon
Dash of Nutmeg (optional)
2 Tablespoons Lemon Juice

Peel, core, and slice apples into medium, microwave proof bowl. Cover with plastic wrap and microwave on high for five minutes. Let cool slightly then stir in other ingredients and mash with potato masher until desired consistency is reached.