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Introduction
Indulge in the perfect blend of creamy cheesecake and the sweet, tart flavor of caramel apples with this easy-to-make mini caramel apple cheesecake recipe. These individual-sized cheesecakes are the perfect dessert for fall gatherings, holidays, or any occasion when you want to treat yourself and your loved ones to something special. The combination of smooth cheesecake, crunchy graham cracker crust, and sweet caramel apple topping is a crowd-pleaser that's sure to impress.
Ingredients:
For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted unsalted butter
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
For the caramel apple topping:
2 medium apples (such as Granny Smith or Fuji), peeled, cored, and diced
1/4 cup unsalted butter
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
1/4 teaspoon vanilla extract
For garnish:
Caramel sauce (optional)
Chopped nuts (optional)
Directions:
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners and set aside.
Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup and press it down firmly to form the crust.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, and continue beating until well combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream and flour until the mixture is smooth and creamy.
Assemble the cheesecakes: Spoon the cheesecake filling into each muffin cup, filling each about 3/4 full. Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the caramel apple topping: While the cheesecakes are cooling, heat butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Stir to combine and cook for about 5-7 minutes, until the apples are softened and the sugar has melted. Stir in the heavy cream and vanilla, then simmer for another 2-3 minutes until the caramel sauce thickens slightly.
Top the cheesecakes: Once the cheesecakes are completely cooled, spoon the caramel apple mixture over the top of each mini cheesecake.
Serve: Drizzle additional caramel sauce and sprinkle chopped nuts on top, if desired. Serve chilled and enjoy!
Serving and Storage Tips:
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