Name: Caramel Apple Cheesecake Cups
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
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

Elegant Caramel Apple Cheesecake Cups are a delightful fusion of creamy cheesecake, spiced apples, and a buttery cookie base, all topped with a luscious drizzle of caramel. These individual-sized treats are perfect for fall gatherings, holiday celebrations, or whenever I crave a cozy and indulgent dessert.

Why I Love This Recipe

Perfectly Portioned – These mini cheesecakes are served in muffin cups, making them easy to share and enjoy without slicing.

Rich and Creamy – The cheesecake layer is velvety smooth, balanced beautifully with warm, spiced apples.

Easy Yet Impressive – Simple to prepare but fancy enough for special occasions.

Great for Make-Ahead – These cheesecakes need to chill before serving, making them an ideal dessert to prepare in advance.

Irresistible Fall Flavors – The combination of cinnamon-spiced apples and caramel makes this dessert a must-have for autumn.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Base:

12 Pecan Sandies, trimmed to fit in the muffin tin

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

2 tablespoons butter

½ teaspoon cinnamon

2 tablespoons brown sugar

¼ teaspoon nutmeg

¼ cup caramel sauce, for drizzling

Directions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.

Place one pecan sandie cookie in each muffin cup, pressing down gently to form the base.

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Spoon the cheesecake mixture evenly over the cookie bases, filling each muffin cup about ¾ full.

Bake for 18-20 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.

While the cheesecakes bake, prepare the apple topping. In a skillet over medium heat, melt the butter and add the diced apples. Cook for 5-7 minutes until softened.

Stir in the brown sugar, cinnamon, and nutmeg. Continue cooking for another 2-3 minutes until the apples are caramelized.

Once the cheesecakes are done, allow them to cool slightly before transferring them to the fridge. Chill for at least 2 hours.

Before serving, top each cheesecake with the warm spiced apples and a drizzle of caramel sauce.

Servings and Timing

Servings: 12 mini cheesecakes

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 2 hours 40 minutes

Calories per serving: 320 kcal

Variations

Graham Cracker Base: If I don’t have Pecan Sandies, I can substitute crushed graham crackers mixed with melted butter for a classic cheesecake base.

Different Apples: Granny Smith apples provide a tart contrast to the sweet caramel, while Honeycrisp or Fuji apples offer a natural sweetness.

Nut-Free Version: I can swap out Pecan Sandies for vanilla wafers or shortbread cookies to make this recipe nut-free.

Extra Caramel: Mixing a bit of caramel sauce into the cheesecake batter adds even more indulgence.

Spiced Cheesecake: Adding a pinch of cinnamon or nutmeg to the cheesecake batter enhances the fall flavors.

Storage and Reheating

Refrigeration: These cheesecake cups should be stored in an airtight container in the fridge for up to 5 days.

Freezing: I can freeze them (without the apple topping) for up to 3 months. When ready to serve, I thaw them in the fridge overnight and add the apple topping fresh.

Reheating: If I want the apples warm, I can reheat them separately in the microwave for a few seconds before topping the cheesecakes.

Related Recipes:

Mini Caramel Apple Cheesecakes

FAQs

How do I know when the cheesecakes are done baking?

The edges should be set, but the center should still have a slight jiggle. They will firm up as they cool.

Can I use a different type of cookie for the base?

Yes, vanilla wafers, shortbread cookies, or crushed graham crackers mixed with butter all work well.

What’s the best apple variety to use?

I prefer Granny Smith for a tart contrast, but Honeycrisp, Fuji, or Gala apples also work great.

Can I make these cheesecake cups ahead of time?

Absolutely! These are best made at least a day in advance so they have time to chill and set properly.

Do I have to use caramel sauce?

No, but it adds a delicious finishing touch. I could also try a drizzle of honey or maple syrup for a different flavor.

Conclusion

Caramel Apple Cheesecake Cups are an irresistible dessert that combines the best flavors of fall in a perfectly portioned treat. With a crunchy cookie base, creamy cheesecake filling, spiced apple topping, and a drizzle of caramel, every bite is pure indulgence. Whether I make them for a special occasion or just because, these mini cheesecakes always impress.

📖 Recipe