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Mini Caramel Apple Cheesecakes Recipe

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Delight in these Mini Caramel Apple Cheesecakes featuring a crunchy graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced apples, and a buttery streusel topping. Baked to golden perfection and served with a drizzle of luscious caramel sauce, these individual cheesecakes make an irresistible dessert perfect for fall or any cozy gathering.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 9 graham crackers, finely crushed (about 1 envelope)
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons sour cream
  • 1 large egg

Apple Layer

  • 2 medium apples, peeled, cored, and finely diced
  • 2 tablespoons brown sugar

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, diced into 1/2-inch cubes

For Serving

  • Caramel sauce, for drizzling

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. Set aside.
  2. Make the Crust: In a medium bowl, combine the crushed graham crackers, melted butter, granulated sugar, cinnamon, and nutmeg. Mix until the crumbs are evenly moistened. Press approximately 1 1/2 tablespoons of this mixture firmly into the bottom of each cupcake liner to form an even crust layer. Set aside.
  3. Prepare the Streusel Topping: In another bowl, whisk together flour, granulated sugar, cinnamon, nutmeg, and salt. Add the cold diced butter and use your fingertips or a fork to incorporate it until small crumbles form and the butter is well mixed but still visible in small pieces. Refrigerate this mixture while you prepare the apples and cheesecake filling.
  4. Macerate the Apples: Toss the finely diced apples with brown sugar in a bowl and set aside to macerate, allowing the sugars to draw out the apple juices.
  5. Make the Cheesecake Filling: Using a whisk or hand mixer, beat the softened cream cheese, powdered sugar, vanilla extract, and sour cream in a medium bowl until smooth and creamy. Add the egg and mix just until incorporated, being careful not to overmix.
  6. Assemble the Cheesecakes: Spoon about 1 1/2 tablespoons of the cheesecake filling evenly into each crust-lined muffin cup. Spoon the macerated apples—including their liquid—over the cheesecake layer. Finally, top each with a heaping tablespoon of the chilled streusel mixture.
  7. Bake: Place the muffin tin in the preheated oven and bake for 23 to 25 minutes, or until the cheesecake filling is nearly set and the streusel topping turns golden brown.
  8. Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate for at least 1 hour to fully set.
  9. Serve: Before serving, drizzle each mini cheesecake with caramel sauce and enjoy this decadent dessert!

Notes

  • Be sure to use softened cream cheese for a smooth, lump-free filling.
  • Refrigerating the streusel topping helps ensure it crisps up nicely during baking.
  • You can use any sweet, crisp apple variety, such as Honeycrisp or Fuji, to complement the caramel flavors.
  • For easier cleanup and serving, use cupcake liners that can hold the cheesecake well.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://allcookedup.com/mini-caramel-apple-cheesecakes-recipe/