Description
Mini cheesecake cups layered with buttery graham crust, creamy filling, spiced apple topping, and finished with a rich caramel drizzle. The perfect fall dessert in bite-sized form.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 5 tablespoons melted butter
- 16 oz cream cheese (2 blocks), softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and finely diced apples (about 2 large apples)
- ½ cup light brown sugar, packed
- 1½ teaspoons ground cinnamon
- ½ cup caramel sauce
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 parchment or foil liners.
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of each liner to form a crust.
- Using a mixer, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract.
- Spoon cheesecake mixture over the crusts, filling each about ¾ full.
- Bake for 18–20 minutes or until centers are set. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for at least 2 hours.
- In a saucepan, cook diced apples with brown sugar and cinnamon over medium heat until soft and caramelized (10–12 minutes). Let cool.
- Spoon apple mixture over chilled cheesecake cups. Drizzle with caramel sauce.
- Top with whipped cream or crumble, if desired. Serve cold or slightly warmed.
Notes
- Use tart apples like Granny Smith for best balance of flavor.
- Let both cheesecake and apple topping cool before layering to avoid melting.
- For clean release, use parchment or foil liners in the muffin tin.
- Chill overnight for optimal flavor and texture.