by Sheryl

Yield: Makes one 8 X 8-inch dish

This buttery melt in your mouth shortbread has heavenly layers of graham crackers crust, cheesecake, apple filling, crunchy and sweet streusel drizzled with gooey caramel. A luscious dessert that is most loved by everyone.



1/4 cup butter, melted
3/4 cup graham cracker crumbs
2 tablespoons brown sugar

Cheesecake Filling:

1 egg
1/3 cup sugar
1 8oz. package cream cheese softened
1/2 teaspoon vanilla

Apple Layer:

1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 Granny Smith apple

Streusel Topping:

1/4 teaspoon cinnamon
1/4 cup oats
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter, melted

Caramel Drizzle:

12 individually wrapped caramels
1 tablespoon heavy cream
OR salted caramel sundae topping


Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using a cooking spray, grease an 8 x 8-inch baking dish.

Step 3: Add the melted butter, graham cracker crumbs, and brown sugar in a small bowl. Using a fork, mix the crust ingredients well.

Step 4: Transfer the crust mixture into the greased baking dish. Making sure to gently press down the mixture in the bottom of the pan with your fingers.

Step 5: Add the cream cheese in a mixing bowl, and beat with an electric mixer for about 2 minutes until soft and smooth.

Step 6: Beat in the sugar, egg, and vanilla until completely combined and smooth.

Step 7: Pour the cheesecake filling over the crust and evenly spread.

Step 8: Add the brown sugar, cinnamon, nutmeg, and cloves in a medium bowl. Mixing well.

Step 9: Before adding the apple into the dry ingredients, peel it first, then, core, and dice into small pieces. Toss to coat.

Step 10: Evenly distribute the coated apples on top of the cheesecake layer.

Step 11: Combine well the brown sugar, flour, oats, cinnamon, and melted butter in another medium bowl. Mix well until it formed a coarse meal. Then, sprinkle this over the apple layer.

Step 12: Place inside the preheated oven and bake for about 30 to 40 minutes or until the streusel is golden.

Step 13: Remove from the oven and allow it to cool onto a wire rack at room temperature.

Step 14: Put in the fridge to set for an hour or more.

Step 15: To make the caramel drizzle: Put the caramels in a microwavable bowl. Melt until smooth on increments of 30 seconds making sure to stir in between. Let this cool for a bit before stirring in the heavy cream.

Step 16: Before serving, drizzle with the homemade caramel sauce or top with caramel sundae topping. Enjoy!

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