Mini Caramel Apple Cheesecakes. Does making “from scratch” cheesecake scare you?? It should’t! At least not with this simple recipe I have for you today. Plus, I am making these mini cheesecakes in a cupcake tin…no springform pans or water bath needed. And if you don’t like caramel apple? I have options for that too.
The key to success before even starting this cheesecake? Take your cream cheese and eggs out of the refrigerator and let them come to room temperature before you get going on this recipe. I set my cream cheese and eggs out on the counter for about 2-hours before I made my cheesecake.
Make your graham cracker crust first:
Whip up your cheesecake mixture and then bake!
While those babies are baking, you can whip up your caramel apple topping. Super easy to make, but if you don’t like caramel or apples, you can always buy a can or jar of pre-made pie filling/topping, eat your cheesecakes plain, top them with melted chocolate…whatever you want really. For the caramel apple topping, I used my favorite Pink Lady variety of apple and store bought caramel sauce.
Mini Caramel Apple Cheesecakes
Print RecipeIngredients
- GRAHAM CRACKER CRUST:
- 4 tablespoons butter, melted
- 1 cup graham cracker crumbs
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon
- CHEESECAKE FILLING:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup white granulated sugar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 eggs, beaten, room temperature
- CARAMEL APPLE TOPPING:
- 1 firm apple (Pink Lady, Granny Smith, etc), peeled, cored and finely chopped and diced
- 1 tablespoon butter
- 2 tablespoons white granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch of ground cloves
- 1/2 cup caramel ice cream topping (or thick dulce de leche)
- 1-2 teaspoons cornstarch (if needed to thicken your topping)
Instructions
Preheat oven to 350-degrees and line a cupcake tin with 12 paper cupcake liners (do not use foil liners). Set aside.
PREPARE GRAHAM CRACKER CRUST: In a microwavable safe bowl, melt the butter. Add the graham cracker crumbs, powdered sugar and cinnamon to the bowl with the melted butter and mix until all ingredients are combined. Use a tablespoon to measure out one rounded tablespoon of graham cracker mixture into each cupcake liner. Use the back of the tablespoon to press the graham crackers crumbs firmly into the liners.
Bake in 350-degree oven for 3-4 minutes. Remove from the oven and let cool on the counter. Let crusts cool completely before starting on cheesecake mixture.
PREPARE CHEESECAKE FILLING: In the bowl of your stand mixer, affixed with the paddle attachment, add both packages of room temperature cream cheese. Beat cream cheese until smooth and creamy. Add the white and brown sugar to the cream cheese and beat on medium-high speed until combined and creamy. Slowly add the vanilla extract to the cream cheese mixture. Beat until combined. Scrape down the sides of the bowl and beat mixture until there are no lumps and mixture is smooth and creamy.
Change the mixer to low speed and slowly add the beaten eggs into the cream cheese mixture. Beat the eggs into the mixture on medium speed, until completely combined.
Fill the cupcake liners almost to the top of the liners, with the cheesecake mixture. Bake in 350-degree oven for 15-18 minutes or until centers are set. Do not over bake.
Remove baked cheesecakes from the oven and set the cupcake tin on a wire rack to cool for at least 30-minutes. Once cheesecakes are cool and set, remove the cheesecakes from the cupcake tin and place on a tray or plate in the refrigerator. After cheesecakes have completely cooled in the refrigerator, loosely cover with plastic wrap.
PREPARE CARAMEL APPLE TOPPING: In a saucepan on medium heat, add the diced and finely chopped apple, butter, cinnamon and cloves. Cook for 4-5 minutes or until apples are softened, stirring occasionally. Add the caramel sauce to the pan and stir until combined with the apple mixture. If topping is too loose for your desired consistency, add a teaspoon or two of cornstarch to the mixture and stir until combined.
Transfer apples to a bowl and let cool completely. Once cool, put topping in the fridge to completely cool.
Once completely cool, loosely cover the caramel apple topping with plastic wrap and store in the refrigerator.
Top cooled cheesecakes with cooled caramel apple topping when ready to serve.
Notes
Store the cheesecakes and caramel apple topping loosely covered, in the refrigerator. Cheesecakes are best made the day before eating and will stay fresh for 3-4 days.
Wait to top your cheesecakes with your caramel apple topping until you are serving them though!
Ok now lets eat!
See? Easy right?? You got this!
XOXO,
Kelly
And Miss A LOVED these mini cheesecakes!
7 Comments
Heidi
March 3, 2017 at 9:59 PMThese look so good! What the perfect little dessert! Thanks for linking up with Funtastic Friday!
Kelly
March 4, 2017 at 6:29 AMThank you Heidi! Super easy to make and eat hehehe. Love Funtastic Fridays!! XOXO
Jan
September 24, 2017 at 6:46 PMThese would be great for my daughter’s fall bridal shower! I am pinning this idea! Thank you for sharing at the apple week link party! Perfect place for me to bridal shower plan!
Kelly
September 25, 2017 at 6:25 AMYay! These would totally be perfect for your daughters bridal shower. I love that the cheesecakes are all individual and easier to eat than having to slice a huge cake!
Jan Thomas
September 30, 2018 at 6:24 AMSuch a cute post and recipe! Thank you for sharing at our apple celebration of Celebrate 365 Blog Party!
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