SMOKED APPLE CINNAMON CHEESCAKE BARS

Smoked Apple Cinnamon Cheescake Bars

Here in the Northeast Tell You What BBQ participates in NEBS (New England Barbecue Society - www.nebs.org ) competitions.  In August of 2011, TYWBBQ finished 4^th place in APPLE DESSERT at the Hudson Valley Ribfest. 

 

Let me clarify, this is NOT a ‘smoked’ dessert.  For compettion purposes, we are must use a ‘non-propane cooker’.  We use our BACKWOODS PARTY for this fabulous dessert.

You CERTAINLY CAN (and I have) cook this in a traditional oven.

I must give PROPS to my girl PAULA DEAN for this idea.  Paula and I have something in common…we both love fried food and BUTTAH’!!

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar – plus 2 tablespoons

2 large eggs

1 teaspoon vanilla extract

4apples – peeled and cored  and sliced – to form a circle - we use PAULA REDS (Granny Smith work well) – cut three together and then place one aside for finishing sauce

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

The ingredients below ARE NOT included in the recipe ingredients

**FINISHING SAUCE – adjust  to your personal taste** --

-butter pat

-Cinnamon sugar (You can easily make your own –1/4cup white sugar  -with 1.5 tablespoon cinnamon - The kids LOVE IT with French toast!)

-Approx. 2 tablespoons Maple syrup

WHIPPED TOPPING

- 1 cup heavy cream

- 1/4 cup sugar

- 1 teaspoon vanilla

**Q-tip** -- Use a LARGE stainless bowl that is PRE-CHILLED

Directions for Cream: Whip cream (using a blender) until it begins to stiffen. Add sugar and vanilla; beat until cream holds peaks.

Directions

1.  Preheat ‘oven’  to 350 degrees F.  Again, we use a Backwoods Party – bring the Party up to 350* -- without a water pan – DO NOT add ‘smoke wood’ – let all the coals fully burn and settle at temperature

2.  Combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake approx. 15 minutes or until lightly browned.

3.  In a fairly large bowl, beat cream cheese with 1/2 cup sugar using an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4.  Combine  apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Bake 30 minutes, or until filling is set.  You will see it firm up.  Remove from ‘oven’.  Let cool for at least an hour (refrigerate if possible).  Do not cut yet.

NOW THE FLIP!! 

--place a flat tray on top of cheesecake pan

- FLIP THEM OVER and place on counter – peel FOIL OFF bottom of cheesecake and FLIP AGAIN to upright – You are now ready to cut and plate.

Finishing – In a saucepan heat a pat of butter and cinnamon sugar – place the 4^th apple slices flat in pan – heat both sides of apple and add maple syrup until warm.  This is REALLY making me want a piece of this ‘apple goodness’!

POUR SWEET APPLE GOODNESS over cheesecake top with a HEALTY DOLLOP (make that a BIG SCOOP) of whipped cream!!!  Try not to eat ALL OF THE DESSERT!!!