Description
These Mini Caramel Apple Cheesecakes combine a buttery graham cracker crust with a creamy cinnamon cheesecake filling, topped with a homemade salted caramel sauce and warm apple pie topping. Perfectly portioned for delightful single servings, this recipe balances sweet, tart, and rich flavors in a simple yet elegant dessert.
Ingredients
Salted Caramel Sauce
- 200 grams sugar (1 cup)
- 86 grams unsalted butter, softened (6 Tablespoons)
- 120 milliliters heavy whipping cream, room temperature (1/2 cup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon Kosher salt, plus more to taste
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams sugar (1/4 cup)
- 86 grams unsalted butter, melted (6 Tablespoons)
- Pinch of Kosher salt
Cinnamon Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 132 grams sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 1 teaspoon cinnamon
- 1 Tablespoon vanilla extract
- 2 eggs, room temperature
Apple Pie Topping
- 454 grams Honeycrisp apples (1 pound)
- 14 grams unsalted butter (1 Tablespoon)
- 52 grams brown sugar (1/4 cup, packed)
- 1 teaspoon apple pie spice
- Pinch of Kosher salt
Instructions
- Make Salted Caramel Sauce: Pour sugar into a heavy-bottom sauce pan over medium-low heat, stirring often. Initially, the sugar will clump but soon melts and turns a deep amber color. Remove from heat, whisk in butter carefully, then add heavy cream, vanilla extract, and kosher salt. Stir until silky smooth. Let cool.
- Prepare Graham Cracker Crust: Preheat oven to 325°F (163°C). Lightly grease a mini cheesecake pan or line a standard cupcake pan with paper cups. Pulse graham crackers in a food processor until semi-fine crumbs (approx. 1½ cups). Add sugar, melted butter, and salt; pulse to form a dough. Divide 2 tablespoons per cup and press evenly into bottoms. Bake 5–6 minutes until golden. Cool.
- Mix Cinnamon Cheesecake Filling: Fill a pan with water for a water bath and set aside. Beat butter and sugar until sandy. Add cream cheese and beat until fluffy. Mix in sour cream, cinnamon, vanilla, then beat in eggs just until combined. Scoop filling evenly into crusts using a #60 cookie scoop. Smooth tops.
- Bake Cheesecakes: Place mini cheesecake pan on the oven rack; set the water bath pan on the rack below. Bake at 325°F (163°C) for 17–20 minutes until edges are set and centers jiggle slightly. Turn off oven, crack door, and cool cheesecakes in oven for 1 hour to prevent cracking. Refrigerate covered for 2–4 hours until fully set.
- Prepare Apple Pie Topping: Peel, core, and dice apples into 1/2-inch cubes. Melt butter in a skillet over medium heat. Add apples, brown sugar, apple pie spice, and salt. Sauté 6–7 minutes until apples are tender and sugar bubbles. Use immediately or refrigerate.
- Assemble the Mini Cheesecakes: Carefully remove cheesecakes from pan using a thin butter knife if needed. Top each with about 1 tablespoon of cooled caramel sauce and 1½ tablespoons warm apple topping. Serve immediately and enjoy!
Notes
- Use paper liners in a cupcake pan for easy removal if a mini cheesecake pan is unavailable.
- The water bath prevents cracks in cheesecakes and promotes even baking.
- Allow caramel sauce to cool before topping to avoid melting the cheesecake surface.
- The apple pie topping can be made in advance and refrigerated, just reheat before serving.
- Use room temperature ingredients (cream cheese, eggs, sour cream) for a smoother filling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Mini Desserts
- Method: Baking
- Cuisine: American
