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Mini Caramel Apple Cheesecakes

This recipe for Mini Caramel Apple Cheesecakes has a graham cracker crust topped with a creamy filling and sprinkled with spiced apples on top with a little drizzle of caramel.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup Graham cracker crumbs
  • 2 2 tablespoons sugar
  • 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 cup butter melted
CHEESECAKE:
  • 2 2 (8 ounce) packages cream cheese, softened
  • 1/2 1/2 cup sugar
  • 1 1 teaspoon vanilla extract
  • 2 2 large eggs lightly beaten
TOPPING:
  • 1 1 large apple peeled and finely chopped
  • 1 1 tablespoon butter
  • 1 1 tablespoon sugar
  • 1/4 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 1/2 1/2 cup caramel ice cream topping

Instructions

    Cup of Yum
  1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
  2. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
  4. Bake 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes. Then transfer to the fridge to chill. As with most cheesecakes, they're even better the next day.
  5. To serve, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat 4-5 minutes or until tender; stir in caramel topping. Spoon over cheesecakes to serve.

Notes

  • Source: Taste of Home