These caramel apple mini cheesecakes feature an apple pie filling that's placed over the top of the creamy cheesecake layer, a buttery graham cracker crust, and salted caramel drizzle over the top. They'd be perfect for any fall day!
12ouncesblock-style cream cheese, room temperature
⅓cupsugar
¼cupyogurt (plain or vanilla), roomtemperature
1teaspoonvanilla extract
2large eggs, room temperature
Apple Topping
1large apple, peeled & diced finely
1tablespoonsugar
1tablespoonunsalted butter
¼teaspoonground cinnamon
¼teaspoonvanilla extract
Salted Caramel Sauce
1cupsugar (make sure it's labeled "pure cane")
6tablespoonsunsalted butter, room temperature
½cupheavy whipping cream, room temperature
1teaspoonsalt
½teaspoonvanilla extract
Instructions:
Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
Cheesecake
In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your eggs, one at a time, mixing on low speed just until incorporated.
Evenly distribute the cheesecake filling into the cupcake liners, covering the crust (I used my #24 cookie scoop). Place the muffin pan into the oven and bake for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with plastic wrap and place in the refrigerator to chill for 3 hours.
Apple Topping
In a medium-sized saucepan over medium heat, add the diced apple, sugar, butter, cinnamon, and vanilla extract. Mix until combined. Occasionally stir the mixture with a silicone spatula until the apples start to soften (about 10 minutes).
Remove the pan from the heat and transfer the topping to a heat-safe bowl and place it into the refrigerator to cool.
Salted Caramel Sauce
In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted. Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
Add the cubed butter and constantly whisk it until melted. Be careful, as the mixture will start to bubble once the butter comes into contact with the melted sugar. Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.
Assemble
Top the chilled cheesecakes with the apple topping and then drizzle the salted caramel sauce over that. Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease the muffin cups.Cream Cheese: Always use the block-style cream cheese when making any cheesecake.Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.