Description
Indulge in the divine fusion of creamy cheesecake, caramel sweetness, and crisp apple flavor with our Caramel Apple Cheesecake Cups recipe. Perfect for dessert enthusiasts and those craving a delightful treat with a touch of elegance
Ingredients
For the Base:
12 Pecan Sandies (or vanilla wafers, shortbread cookies)
For the Cheesecake Mixture:
16 ounces cream cheese, softened
½ cup granulated sugar
2 eggs
For the Apple Topping:
2 apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or Fuji)
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup caramel sauce, for drizzling
Instructions
-
Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners.
-
Make the Base:
- Place one pecan sandie (or alternative cookie) in each muffin cup.
-
Prepare the Cheesecake Mixture:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Spoon the mixture over the cookie bases, filling ¾ full.
-
Bake the Cheesecakes:
- Bake for 18-20 minutes until edges are set but centers are slightly jiggly.
- Cool slightly, then chill for at least 2 hours.
-
Make the Apple Topping:
- In a skillet, melt butter over medium heat.
- Add apples, brown sugar, cinnamon, and nutmeg.
- Cook for 5-7 minutes until soft and caramelized.
-
Assemble & Serve:
- Top each cheesecake with warm spiced apples.
- Drizzle with caramel sauce before serving.
Notes
Make-Ahead: Best made a day in advance to allow the flavors to set.
Nut-Free Option: Use vanilla wafers or shortbread cookies instead of pecan sandies.
Storage: Keep refrigerated for up to 5 days or freeze (without topping) for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 320 kcal
