Dutch Oven Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars, make in a Dutch oven by Brian and Lisa Blodgett, were served to at a conference of the Association of Food Journalists who visited Park City last month.

The Blodgetts were the 2010 champions of the International Dutch Oven Society’s World Championship Cook-Off.  Along with other members of IDOS, they showed the food writers how to cook and bake in cast-iron Dutch ovens.

Below is their recipe for the Caramel Apple Cheesecake Bars. You can find the recipe for their   Key Lime Dutch Oven Cheesecake here.

 

 

Caramel Apple Cheesecake Bars 

1 1/2 cups all-purpose flour

1/3 cup firmly packed brown sugar

3/4 cup butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

2 large Granny Smith apples, peeled, cored and finely chopped

2 Tablespoons sugar (additional)

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

Caramel Topping:

½ cup cream

½ cup evaporated milk

½ cup brown sugar

1 Tablespoon butter

Pinch of salt

½ teaspoon vanilla

In a medium bowl, combine flour and brown sugar.  Cut in butter until mixture is crumbly. Press evenly into the bottom of a 12-inch Dutch Oven.  Bake for 15-20 minutes with 16 top coals and 8 bottom coals.

In a large bowl, beat cream cheese with 1/2 cup sugar until smooth.  Then add vanilla and eggs one at a time, just until mixed in.  Be careful to not overbeat.  Pour over warm crust.

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

In a small bowl, combine brown sugar, flour and oats.  Cut the butter into the mixture and sprinkle evenly on top of chopped apples.  Bake 30 minutes, or until filling is set.

For the caramel topping in a 10-inch Dutch Oven, combine cream, evaporated milk, brown sugar, butter and salt.  Bring mixture to a boil and cook until it thickens, about 10-15 minutes.  Remove from heat and add vanilla.  Drizzle caramel over the top of the cheesecakebars.

— Brian and Lisa Blodgett, 2010 World Champions

International Dutch Oven Society World Championship Cook-Off