Caramel apples are one of my absolute favorite desserts this time of year. I love incorporating them into my parties, but they can be so difficult to serve and just aren’t the most graceful things to eat! I am always struggling with how to bite into them or how to cut them and sometimes it just isn’t worth the hassle!
These Mini Caramel Apple Cheesecakes are the solution and are the perfect little treat for your holiday gathering this year. They pack in all of the tastiness of a caramel apple without all the stickiness on your hands and caramel stuck in your teeth! They are absolutely delicious and always a crowd pleaser. Especially for all those cheesecake lovers out there like myself!
Between my fall party at The T Shop and our Friendsgiving dinner, these little bites have been a staple in my house. Give them a shot for your next little gathering, and I assure you they will be all the rage!
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Photos by Stephanie Drenka
- 1 ⅓ cups crushed graham crackers (Puree in food processor or blender)
- 2 1/2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup quick oats
- 1/4 cup + 2 Tbsp packed light-brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- 1/4 cup unsalted butter, melted
- 1 lb granny smith apples, peeled, cored and finely chopped
- 2 tsp lemon juice
- 2 (8 oz) pkgs cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- Caramel sauce
- Preheat the oven to 325 degrees F and line a muffin tin with paper lined muffin cups.
- In medium size mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter, and mix until fully combined evenly moist.
- Using a spoon, divide the graham cracker crust mixture among 18 paper lined muffin cups.
- Press evenly into each muffin cup.
- Bake for 5 minutes and then remove from the oven and allow to cool.
- In a separate medium sized mixing bowl, combine the flour, quick oats, brown sugar, cinnamon, nutmeg and salt and whisk until fully combined.
- Add the melted butter and stir until evenly moist.
- In a medium sized mixing bowl, combine the apples and lemon juice. Mix and set aside.
- In the bowl of an electric stand mixer on medium speed, use the paddle attachment to mix together the cream cheese and sugar just until smooth.
- Turn the mixer to a low speed and mix in the eggs one at a time. Once fully combined, add the sour cream and vanilla and continue to mix until smooth.
- Divide the cheesecake batter evenly, and pour the filling over the crust in the muffin tins. Fill 3/4 full.
- Divide the apples evenly, and spread on top of the cheesecake layer.
- Add a tablespoon of the streusel mixture on top of the apples.
- Bake for 22-25 minutes. Remove the cheescakes from the oven and allow to cool for 30 minutes before transferring to a refrigerator for 3-4 hours.
- Drizzle with caramel sauce and enjoy!
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