Caramel Apple Cheesecake Cups
For the Crust:1 cup graham cracker crumbs4 tablespoons unsalted butter, melted2 tablespoons sugarFor the Cheesecake Filling:16 ounces cream cheese, softened1/2 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon ground cinnamonFor the Apple Topping:2 medium apples, peeled, cored, and finely chopped2 tablespoons unsalted butter1/4 cup brown sugar1/2 teaspoon ground cinnamonFor the Caramel Sauce:1/2 cup caramel sauce
Instructions
- Crust Preparation: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of cupcake liners in a muffin tin. Refrigerate while making the filling.
- Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract and cinnamon. Pour over crusts, filling each 3/4 full.
- Baking: Preheat oven to 325°F (165°C). Bake for 20-25 minutes or until set. Cool to room temperature, then refrigerate for 2 hours.
- Apple Topping: Melt butter in a skillet. Add apples, brown sugar, and cinnamon. Cook until apples are soft. Cool slightly.
- Assembly: Top each cheesecake with apple topping and drizzle with caramel sauce.
- Serving: Serve chilled, garnished with additional caramel sauce if desired.
Notes
- Perfect for autumn gatherings or as a delightful finish to any meal.
- Store in the refrigerator for up to 3 days.
