Makes 9 squares

Ingredients:

1/3 cup fat-free caramel ice cream topping, warmed
2 cups peeled and thinly sliced Rome, Braeburn or honeycrisp apples (about 2 large)
1 cup sugar
1/2 cup (1 stick) butter blend, such as Smart Balance, softened
1 teaspoon vanilla extract
6 ounces block-style, reduced-fat cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray. Drizzle the ice cream topping on the bottom of the pan and spread to edges. Arrange the apples, slightly overlapping, on the sauce. Set the pan aside.

Beat sugar, butter blend, vanilla and cream cheese in a large mixing bowl until well blended, about two minutes. Add eggs, one at a time, beating well after each addition. Whisk together flour, baking powder and salt in another bowl. Add flour mixture to cream cheese mixture and beat at low speed just until dry ingredients are moistened. Spoon evenly over apples in pan and spread to edges with a spatula.

Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool 10 minutes on a wire rack. Invert cake onto a serving plate, and scrape any sauce remaining in pan over apples. Serve warm or at room temperature.