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Caramel Apple Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramel Apple Cheesecake Cups combine a buttery pecan cookie base with a creamy cheesecake filling, topped with warm caramelized spiced apples and drizzled with rich caramel sauce. Perfectly portioned as mini cheesecakes, they are a delightful dessert that blends tart apples, sweet caramel, and smooth cheesecake in every bite.

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

Instructions

  1. Preheat & Prepare: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the cheesecakes.
  2. Line Muffin Tin: Place paper liners into each cup of a 12-cup muffin tin to make removal easy and to maintain individual servings.
  3. Make the Base: Place one pecan sandie (or your cookie alternative) at the bottom of each muffin cup, creating a sturdy and flavorful crust for the cheesecake cup.
  4. Prepare the Cheesecake Mixture: In a mixing bowl, beat together the softened cream cheese and granulated sugar until the mixture is smooth and creamy, free of lumps.
  5. Add Eggs: Incorporate eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth batter.
  6. Fill the Cups: Spoon the cheesecake mixture over the cookie bases in each muffin cup, filling them about three-quarters full to allow room for rising.
  7. Bake the Cheesecakes: Place the muffin tin in the oven and bake for 18-20 minutes, until the edges are set but the centers still jiggle slightly, indicating a perfect cheesecake texture.
  8. Cool & Chill: Let the cheesecakes cool slightly at room temperature before refrigerating them for at least 2 hours to set completely.
  9. Make the Apple Topping: In a skillet, melt the butter over medium heat to prepare for caramelizing the apples.
  10. Add Spices & Apples: Add the peeled, cored, and diced apples along with brown sugar, cinnamon, and nutmeg to the skillet.
  11. Cook Apples: Cook the apple mixture for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized, absorbing the spices and sugar.
  12. Assemble & Serve: Top each chilled cheesecake cup with a spoonful of the warm spiced apples.
  13. Drizzle Caramel Sauce: Finish by drizzling caramel sauce over the top of each cheesecake cup for that classic sweet finish before serving.

Notes

  • Use cream cheese at room temperature to avoid lumps in the batter.
  • Choose tart apple varieties like Granny Smith for a nice balance with the sweet caramel.
  • Ensure the cheesecake centers jiggle slightly when baking; they will set as they chill.
  • Can be made a day ahead and stored in the refrigerator.
  • For a gluten-free option, use gluten-free cookies for the base.

Find it online: https://slsrecipes.com/caramel-apple-cheesecake-cups-recipe-2/