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Mini Caramel Apple Cheesecakes

Mini caramel apple cheesecakes have a crisp graham cracker crust, creamy filling, and tender cinnamon apples finished with caramel sauce. Bake them in a 12-cup muffin pan, then chill until set for an easy-to-serve dessert.
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Prep Time 25 minutes
Cook Time 32 minutes
cooling and chilling 3 hours 20 minutes
Total Time 4 hours 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 3 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the filling
  • 2 block (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 0.125 tsp salt
For the apple topping
  • 1 tbsp unsalted butter
  • 2 Granny Smith apples medium, peeled, cored, and cut into 1/4-inch dice
  • 2 tbsp light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
For the caramel finish
  • 0.33 cup caramel sauce

Equipment

  • 1 standard 12-cup muffin pan
  • 1 10-inch skillet

Method
 

Prepare the pan
  1. Heat the oven to 325°F and line a standard 12-cup muffin pan with paper liners.
Make the crust
  1. Stir together the graham cracker crumbs, melted butter, and granulated sugar, then divide among the liners and press firmly into the bottoms.
  2. Bake for 5 minutes, then set the pan aside.
Make the filling and bake
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth, scraping down the sides as needed.
  2. Beat in the eggs one at a time on low speed, then mix in the sour cream, vanilla, and salt just until combined.
  3. Divide the filling evenly among the crusts.
  4. Bake for 18 to 22 minutes, until the edges look set and the centers still jiggle slightly.
  5. Cool the cheesecakes in the pan for 20 minutes.
  6. Refrigerate for at least 3 hours until thoroughly chilled.
Cook the apple topping
  1. Melt the butter in a 10-inch skillet over medium heat, then add the apples, brown sugar, cinnamon, and lemon juice.
  2. Cook for 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  3. Stir together the cornstarch and water, add to the skillet, and cook for 1 minute, stirring, until the juices are glossy and thickened.
  4. Transfer the topping to a bowl and cool completely.
Finish the cheesecakes
  1. Spoon the cooled apple topping over the chilled cheesecakes and drizzle with the caramel sauce before serving.

Notes

For the best texture, cool the apple topping completely before spooning it over the chilled cheesecakes. Refrigerate covered for up to 4 days; freeze the cheesecakes without the topping for up to 2 months and add the topping after thawing. For a gluten-free version, use certified gluten-free graham cracker crumbs.