Decadent Caramel Apple Crisp Mini Cheesecakes
Caramel Apple Crisp Mini Cheesecakes made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
- 16 ounces cream cheese softened
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups apples peeled and diced
- 1/2 teaspoon cinnamon
- 1 cup caramel sauce
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4 cup cold butter cubed
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottoms of a muffin tin lined with paper liners.
- Bake the crust for 8-10 minutes until lightly golden.
- While the crust cools, prepare the filling by beating the cream cheese until smooth.
- Add brown sugar and sugar to the cream cheese and mix until combined.
- Beat in the eggs one at a time, then add vanilla extract.
- Fold in the diced apples and cinnamon gently into the mixture.
- Spoon the cheesecake filling over the baked crusts, filling each cup to about 3/4 full.
- Bake for 20-25 minutes or until the centers are set but slightly jiggly.
- Remove from the oven and let cool at room temperature for an hour.
- While they cool, prepare the crisp topping by combining oats, flour, and cubed cold butter.
- Sprinkle the oat mixture over the cooled cheesecakes.
- Drizzle caramel sauce over the tops and finish cooling in the fridge for at least two hours.
- Serve chilled, garnished with additional caramel if desired.