Taste of Home
Easy Mini Caramel Apple Cheesecakes
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
YIELD: 1 dozen.
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. —Brandie Cranshaw, Rapid City, South Dakota
Ingredients
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1 cup graham cracker crumbs
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2 tablespoons sugar
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1/4 teaspoon ground cinnamon
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3 tablespoons butter, melted
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CHEESECAKE:
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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1 teaspoon vanilla extract
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2 large eggs, room temperature, lightly beaten
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TOPPING:
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1 large apple, peeled and finely chopped
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1 tablespoon butter
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1 tablespoon sugar
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1/4 teaspoon ground cinnamon
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Dash ground cloves
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1/2 cup butterscotch-caramel ice cream topping
Directions
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1.
Preheat oven to 350°. Line 12 muffin cups with paper liners.
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2.
In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
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3.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
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4.
Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes.
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5.
Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
Nutrition Facts
1 cheesecake with about 1 tablespoon topping: 307 calories, 19g fat (10g saturated fat), 84mg cholesterol, 244mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 4g protein.
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