Easy Mini Caramel Apple Cheesecakes
Total TimePrep: 30 min. Bake: 15 min. + cooling
This recipe is great but I browned the butter used for the crust and added homemade caramel sauce to the apples and it was FANTASTIC.
Simple, quick, delicious -- I made a half recipe for the three of us, and all six mini cheesecakes were devoured within a few minutes! My husband wants to know why on earth I only made a half recipe. I'll definitely be making this again -- a full recipe next time! I didn't do the apple topping this time, but my husband topped his with some cherry pie filling we had left from breakfast waffles and a drizzle of chocolate syrup. I topped mine with caramel sauce -- just evidence that this is an adaptable recipe, ready for whatever seasonal topping you are in the mood for. Since I'm allergic to wheat and only had regular graham crackers in the house I made mine with no crust, and it was still delicious.
I can't review the crust, as mine was rather modified, but I used the filling recipe and it was perfect! Absolutely perfect in flavor, texture, and timing, and just the right amount to fill 12 muffin papers to the top.
This recipe is great! It bakes up quickly and easily. It got rave reviews as "best cheesecake ever" from my family. It is a keeper!
So easy and delicious!
i used mini cheese cake pans and they worked won derful i gave some to my friends and they loved it as did i. next time, i might n ot share
I hate to bake, but this recipe looked easy enough even for me to do successfully. Instead of using the muffin cups, tho, I used four aluminum mini loaf pans, which worked out just right. I gave away three of the four pans to my daughters, knowing I couldn't possibly consume more than one pan full myself.. (that equals three servings). Everyone loved this combo of flavors.