Caramel Apple Cheesecakes
User Reviews
5
4 reviews
Excellent
Caramel Apple Cheesecakes
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Handheld and perfect for parties, these mini caramel apple cheesecakes are loaded with your favorite fall spices and garnished with a beautiful caramel apple crumb topping.
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Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter melted, salted
- 1/4 cup brown sugar measure packed
Filling
- 8 ounces cream cheese softened
- 2 tablespoons Greek yogurt
- 1 egg large
- 1/4 cup caramel sauce
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Apples
- 2 apple Granny Smith variety
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 6 tablespoons butter softened, salted
- Ice cream optional garnish, additional caramel sauce
- Whipped Cream
- caramel sauce
Instructions
- Preheat the oven to 325 degrees. Line 12 muffin cups with liners. Spray the liners with non-stick spray.
- Combine the graham crumbs, melted butter, and brown sugar in a medium sized bowl. Spoon a little of this mixture into each of the muffin cup liners. Press it evenly into the bottom of the cups.
- Use a stand mixer (or hand mixer) to cream the cream cheese. Then add the greek yogurt, egg, caramel sauce, brown sugar, vanilla, and cinnamon. Mix this until smooth.
- Spoon the cheesecake mixture evenly over the crusts in each of the muffin cups.
- Peel, core, and dice the apples. Measure the brown sugar and cinnamon into a medium size bowl and combine them well. Then add the diced apples and stir to coat them well. Set this aside.
- In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
- Spoon a little of the apple mixture into each muffin cup. Then spoon on a little of the topping.
- Bake for 30 minutes. Remove from oven and allow to cool, then chill for at least 2 hours. Garnish with whipped cream if desired.
Notes
- Please read post above for all tips, advice, discussion and substitutions.
- Storage – The mini cheesecakes should be stored in an airtight container in the fridge for up to a week.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
68mg
(23%)
Sodium
334mg
(14%)
Potassium
138mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
706IU
(14%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 334mg | 14% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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