Mini Caramel Apple Cheesecakes (Print Version)
# Ingredients:
→ Caramel Layer
01 -
1 recipe caramel sauce
02 -
3 tablespoons (24g) all-purpose flour
→ Crust
03 -
1 cup (134g) graham cracker crumbs
04 -
2 tablespoons (26g) sugar
05 -
1/4 teaspoon ground cinnamon
06 -
1/4 cup (56g) unsalted butter, melted
→ Filling
07 -
12 ounces (339g) cream cheese, at room temperature
08 -
1/2 cup (112g) packed light brown sugar
09 -
2 tablespoons (16g) all-purpose flour
10 -
1/2 cup (115g) sour cream
11 -
1 1/2 teaspoons vanilla extract
12 -
2 large eggs, at room temperature
→ Apple Topping
13 -
2 cups (213g) Granny Smith apples, diced
14 -
1 teaspoon fresh lemon juice
15 -
2 tablespoons (28g) light brown sugar
16 -
1/2 teaspoon ground cinnamon
17 -
1/4 teaspoon ground nutmeg
18 -
Extra caramel sauce for drizzling
# Instructions:
01 -
Begin by making the caramel sauce. Take ½ cup of the sauce and mix it with flour until smooth. Set this mixture aside at room temperature. Keep the remaining sauce in the fridge.
02 -
Heat your oven to 325°F (162°C). Line a cupcake pan with paper liners and spray with non-stick spray if desired. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press about 2 tablespoons of mixture into each liner. Bake for 5 minutes and let cool.
03 -
Lower oven to 300°F (148°C). Beat cream cheese, brown sugar, and flour until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing gently. Layer 1 tablespoon of flour-caramel mixture in each cup, then add the cheesecake filling.
04 -
Bake for 20 minutes, then turn off the oven and leave them inside with the door closed for 10 minutes. Crack the door open and cool for 15-20 minutes more before refrigerating.
05 -
Cook diced apples with lemon juice, brown sugar, and spices over medium heat until tender. Top each cooled cheesecake with warm apples and a drizzle of caramel sauce.
# Notes:
01 -
These mini cheesecakes can be made ahead - store the apple topping separately and reheat before serving
02 -
Best enjoyed within 4-5 days when stored in an airtight container
03 -
For the best texture, ensure cream cheese and eggs are at room temperature