Caramel Apple Cheesecakes
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.
Equipment
- Cupcake or Muffin Pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup salted butter (melted)
- 1/4 cup brown sugar (measure packed)
Filling
- 8 ounces cream cheese (softened)
- 2 tablespoons Greek yogurt
- 1 large egg
- 1/4 cup caramel sauce
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Apples
- 2 Granny Smith Apples
- 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 salted butter (softened )
- Optional Garnish: ice cream, whipped cream, additional 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
Calories: 369kcalCarbohydrates: 41gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 334mgPotassium: 138mgFiber: 2gSugar: 27gVitamin A: 706IUVitamin C: 1mgCalcium: 61mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.