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    Caramel Apple Mini Cheesecakes

    Bring the cozy flavors of fall to the dessert table with these easy Caramel Apple Mini Cheesecakes! Each bite is filled with a buttery graham cracker crust, rich and creamy cheesecake, a luscious homemade caramel sauce, and tender cinnamon-kissed apples. They're the perfect treat for sharing at holiday parties!
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Chill Time: 2 hours
    Total Time: 2 hours 55 minutes
    Servings: 12 cheesecakes

    Ingredients

    Graham Cracker Crust

    • 1 cup graham cracker crumbs
    • 4 tbsp unsalted butter, melted
    • 2 tbsp granulated sugar

    Mini Cheesecake Cupcakes

    Easy Caramel Sauce

    Instructions

    Mini Cheesecake Cupcakes

    • Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. (I recommend using the paper liners over foil). Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust evenly into the bottom of the lined muffin tin. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely.
    • Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
    • Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
    • Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill almost all the way to the top. Place in the oven and bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
    • Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with the caramel apple topping!

    Caramel Apple Topping

    • Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn’t getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
    • Take off of the heat and stir in vanilla. Transfer to a container and place in the refrigerator to firm up and cool.

    Cook the Apples (optional)

    • Melt butter in a small saucepan over medium heat.
      Add in apples and saute for 4-5 minutes or until the apple is softened.

    Assemble

    • Top each cheesecake with caramel sauce then top with a couple of apples on top!

    Nutrition Information

    Calories: 571kcalCarbohydrates: 53gProtein: 5gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 138mgSodium: 198mgPotassium: 179mgFiber: 1gSugar: 48gVitamin A: 1384IUVitamin C: 1mgCalcium: 106mgIron: 1mg