Mini Caramel Apple Cheesecakes combine the rich and creamy texture of cheesecake with the warm, spiced flavors of caramel and apple. These bite-sized desserts are perfect for fall gatherings, offering a delightful balance of sweetness and spice. The base is made from a buttery graham cracker crust, topped with a smooth cheesecake filling. After baking, the cheesecakes are adorned with a topping of sautéed cinnamon-spiced apples and a generous drizzle of caramel sauce. Serve these mini cheesecakes chilled for a refreshing and indulgent dessert that captures the essence of autumn.
Mini Caramel Apple Cheesecakes are the perfect dessert for fall, blending the rich creaminess of cheesecake with the warm, spiced flavors of caramel and apples. These mini treats start with a buttery graham cracker crust, topped with a smooth and creamy cheesecake layer. After baking, the cheesecakes are topped with a delightful apple mixture cooked with cinnamon and brown sugar, and finished with a drizzle of caramel sauce. The result is a bite-sized dessert that is as beautiful as it is delicious, making it the perfect choice for any autumn gathering or special occasion.
INGREDIENTS
- Graham cracker crumbs: 1 cup
- Granulated sugar: 2 tbsp (for crust) + 1/4 cup (for cheesecake filling)
- Unsalted butter: 4 tbsp, melted
- Cream cheese: 8 oz, softened
- Large egg: 1
- Vanilla extract: 1 tsp
- Sour cream: 1/2 cup
- All-purpose flour: 1 tbsp
- Caramel sauce: 1/2 cup
- Medium apple: 1, peeled, cored, and diced
- Ground cinnamon: 1/2 tsp
- Brown sugar: 1 tbsp
INSTRUCTIONS
- Step 1:
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- Step 2:
- In a bowl, mix the graham cracker crumbs, 2 tbsp sugar, and melted butter until well combined.
- Step 3:
- Press the mixture into the bottom of the muffin liners to form the crust.
- Step 4:
- In a large bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy.
- Step 5:
- Add the egg, vanilla extract, sour cream, and flour to the cream cheese mixture and beat until well combined.
- Step 6:
- Spoon the cheesecake filling over the prepared crusts in the muffin tin.
- Step 7:
- Bake for 20-25 minutes, or until the cheesecakes are set. Let them cool completely in the tin.
- Step 8:
- In a small saucepan, cook the diced apple with cinnamon and brown sugar over medium heat until tender, about 5 minutes.
- Step 9:
- Once the cheesecakes are cooled, drizzle each with caramel sauce and top with the apple mixture.
- Step 10:
- Refrigerate the mini cheesecakes for at least 1 hour before serving.
Serving and Storage Tips
- These mini cheesecakes are best served chilled, allowing the flavors to fully develop and the texture to firm up.
- Store any leftovers in the refrigerator for up to 3 days.
Helpful Notes
- For an extra decadent treat, drizzle more caramel sauce over the cheesecakes just before serving.
- You can use a variety of apples depending on your preference—Granny Smith apples add a tart flavor, while Honeycrisp apples provide a sweeter touch.
Tips from Well-Known Chefs
- Chef Rachel recommends adding a pinch of nutmeg to the apple mixture for a deeper, more complex flavor.
- Chef Kevin suggests using a torch to slightly caramelize the apple topping for an added layer of flavor and texture.