Mini Caramel Apple Cheesecakes
User Reviews
4.6
Mini Caramel Apple Cheesecakes
Description
This recipe starts with a spiced graham cracker crust pressed into cupcake liners, combining cinnamon and nutmeg flavors to complement the apples. The cheesecake filling combines cream cheese, powdered sugar, vanilla, sour cream, and egg to create a smooth, creamy center. The apple topping is made by finely dicing peeled, cored apples tossed with brown sugar to macerate and soften them slightly. The streusel topping blends flour, sugar, cinnamon, nutmeg, salt, and cold butter into crumbled pieces, which bake to a crisp texture on top of the cheesecakes.
Baked at a moderate heat, the cheesecakes develop a firm but creamy texture with a warm apple layer beneath the crumbly topping. The dessert’s flavors meld between mildly spiced crust, sweet apples, rich cheesecake, and crunchy streusel, with optional caramel sauce enhancing the sweet, buttery notes. These mini cheesecakes are convenient for serving individually at gatherings or as a personal treat.
They can be stored in an airtight container in the refrigerator and remain good for up to four days, allowing for some make-ahead convenience. Proper chilling helps the filling set for easier removal from liners and better texture.
Ingredients
Crust
- 9 graham crackers finely crushed (1 envelope)
- 3 tablespoons butter melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream
- 1 large egg
Apple Filling
- 2 medium apple peeled cored & finely diced
- 2 tablespoons brown sugar
Streusel Topping
- ½ cup all-purpose flour
- 2 tablespoons butter diced into 1/2-inch cubes, cold unsalted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- caramel sauce for serving
Instructions
- Preheat the oven to 325 degrees F and line the cups of a muffin tin ith cupcake liners. Set aside.
- Whisk together the graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg in a medium mixing bowl until crumbs are evenly moistened.
- Add around 1 1/2 tablespoons of graham cracker crumbs to each of the muffin cups. Press down on the crumbs with a spoon or use a glass to form the crusts. Set aside.
- To make the streusel: Whisk together the flour, sugar, cinnamon, nutmeg, and salt in a mixing bowl. Add the cold butter and work it into the dry ingredients with your fingertips or a fork until it comes together to form little crumbles and the butter chunks are no longer visible. Refrigerate while you prepare the apples and filling.
- To make the apple layer: Combine the chopped apples with brown sugar in a bowl and put aside to macerate.
- To make the cheesecake filling: Beat together the cream cheese, powdered sugar, vanilla, and sour cream in a medium medium bowl with a whisk or hand mixer until smooth. Mix in the egg until incorporated. Set aside.
- To assemble the cheesecakes: Add 1 1/2 tablespoons of cheesecake filling to each muffin tin cup. Divide the apples evenly over the cheesecake layer (be sure to get some of the liquid from the apple bowl on each one too!) and then top with a heaping tablespoon of the streusel.
- Bake the cheesecakes for 23 to 25 minutes until the filling is almost set and the topping is turning golden brown.
- Let cheesecakes cool down at room temperature before transferring them to the fridge to chill for at least 1 hour. Use a spoon to drizzle some caramel sauce over the cheesecakes and enjoy!
Notes
- Store finished cheesecakes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1mini cheesecake | |
| Calories | 281kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 256mg | 11% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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