Caramel Apple Cheesecakes (Print Version)

Ingredients:

01 - Graham cracker crumbs: 1 cup.
02 - Granulated sugar: 2 tbsp (for crust) + 1/4 cup (for cheesecake filling).
03 - Unsalted butter: 4 tbsp, melted.
04 - Cream cheese: 8 oz, softened.
05 - Large egg: 1.
06 - Vanilla extract: 1 tsp.
07 - Sour cream: 1/2 cup.
08 - All-purpose flour: 1 tbsp.
09 - Caramel sauce: 1/2 cup.
10 - Medium apple: 1, peeled, cored, and diced.
11 - Ground cinnamon: 1/2 tsp.
12 - Brown sugar: 1 tbsp.

Instructions:

01 - Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
02 - In a bowl, mix the graham cracker crumbs, 2 tbsp sugar, and melted butter until well combined.
03 - Press the mixture into the bottom of the muffin liners to form the crust.
04 - In a large bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy.
05 - Add the egg, vanilla extract, sour cream, and flour to the cream cheese mixture and beat until well combined.
06 - Spoon the cheesecake filling over the prepared crusts in the muffin tin.
07 - Bake for 20-25 minutes, or until the cheesecakes are set. Let them cool completely in the tin.
08 - In a small saucepan, cook the diced apple with cinnamon and brown sugar over medium heat until tender, about 5 minutes.
09 - Once the cheesecakes are cooled, drizzle each with caramel sauce and top with the apple mixture.
10 - Refrigerate the mini cheesecakes for at least 1 hour before serving.

Notes:

01 - These mini cheesecakes are a perfect fall treat, combining the flavors of spiced apples and creamy cheesecake with a rich caramel drizzle.
02 - Make sure to refrigerate the cheesecakes before serving to allow the flavors to meld together.

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