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1 medium apple, peeled, cored, and diced
½ teaspoon ground cinnamon
1 tablespoon brown sugar
For garnish:
½ cup caramel sauce
Instructions
Preheat Oven & Prepare Muffin Tin:
Preheat your oven to 325°F (160°C).
Line a muffin tin with paper liners to make removing the cheesecakes easier.
Make the Crust:
In a small bowl, mix together graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture evenly into the bottom of each muffin liner, forming a firm crust.
Bake for 5 minutes, then set aside.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and ¼ cup sugar until smooth and creamy.
Add the egg, vanilla extract, sour cream, and flour. Mix until well combined and smooth.
Assemble & Bake:
Divide the cream cheese mixture evenly over the graham cracker crusts in the muffin tin.
Bake for 20-25 minutes or until the cheesecakes are set and slightly golden around the edges.
Let the cheesecakes cool completely in the tin.
Prepare the Apple Topping:
In a small skillet over medium heat, cook the diced apple with cinnamon and brown sugar for about 5 minutes until tender. Let cool.
Assemble the Mini Cheesecakes:
Once the cheesecakes have cooled, top each one with a drizzle of caramel sauce and a spoonful of the apple mixture.
Chill and Serve:
Chill the cheesecakes in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cheesecakes to firm up.
Enjoy!
These mini caramel apple cheesecakes are the perfect combination of creamy, crunchy, and sweet, making them an irresistible treat for any occasion!
