Description
Creamy mini caramel apple cheesecakes combine classic New York style with autumn’s favorite fruit. Sweet caramel drizzle and cinnamon-spiced apple chunks create irresistible individual desserts perfect for fall gatherings.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 large egg
- 1 cup (240 milliliters) graham cracker crumbs
- 1 medium apple, peeled, cored, and diced
- ½ cup (120 milliliters) caramel sauce
Sweeteners and Flavor Enhancers:
- 2 tablespoons (30 grams) granulated sugar
- 1 tablespoon (15 grams) brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Baking and Binding Ingredients:
- 4 tablespoons (60 grams) unsalted butter, melted
- 1 tablespoon all-purpose flour
- ½ cup (120 milliliters) sour cream
Instructions
- Carefully construct a golden graham cracker foundation by blending crumbs with melted butter, pressing firmly into each muffin liner to create a crisp, compact base.
- Whip cream cheese and sugar until achieving a silky, velvety texture that promises decadent smoothness.
- Introduce egg, vanilla, sour cream, and flour into the cream cheese mixture, stirring gently to maintain a luxurious, uniform consistency.
- Distribute the creamy filling evenly across the prepared crusts, ensuring a balanced layer in each individual cheesecake.
- Slide the muffin tin into a preheated oven, allowing the delicate cheesecakes to bake until they develop a gentle golden hue and set perfectly.
- While the mini desserts cool, transform diced apples in a skillet with cinnamon and brown sugar, creating a caramelized, tender fruit compote.
- Once completely cooled, embellish each cheesecake with a generous cascade of caramel sauce and a lavish spoonful of the spiced apple mixture.
- Refrigerate the assembled treats, permitting the flavors to harmonize and the texture to solidify into a sublime, creamy indulgence.
Notes
- Make sure to use room temperature ingredients to ensure a smooth, creamy cheesecake texture without lumps.
- Press the graham cracker crust firmly into the muffin liners to create a solid base that won’t crumble when eating.
- Don’t overbake the cheesecakes; they should still have a slight jiggle in the center when removed from the oven.
- Allow the cheesecakes to cool completely at room temperature before adding the apple topping to prevent soggy crusts.
- Caramel sauce can be homemade or store-bought, but drizzle sparingly to avoid overwhelming the delicate cheesecake flavor.
- Refrigerate for at least an hour to let the flavors develop and achieve the perfect creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg