Caramel Apple Cheesecake Cups
For the Crust:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
For the Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the Apple Topping:
2 medium apples, peeled, cored, and finely chopped
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
For the Caramel Sauce:
1/2 cup caramel sauce
Method
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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.
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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.
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Baking: Preheat oven to 325F (165C). Bake for 20-25 minutes or until set. Cool to room temperature, then refrigerate for 2 hours.
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Apple Topping: Melt butter in a skillet. Add apples, brown sugar, and cinnamon. Cook until apples are soft. Cool slightly.
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Assembly: Top each cheesecake with apple topping and drizzle with caramel sauce.
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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.
