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Caramel Apple Cheesecake Cups

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Elegant Caramel Apple Cheesecake Delights – These indulgent Caramel Apple Cheesecake Cups feature a creamy cheesecake layer topped with cinnamon-spiced apples and a drizzle of sweet caramel. Perfect for a fall treat or a cozy dessert for any occasion.

Ingredients

For the Base:

  • 12 Pecan Sandies, trimmed to fit in the muffin tin

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
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup caramel sauce, for drizzling

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  • Place one pecan sandie cookie in each muffin cup, pressing down gently to form the base.
  • In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Spoon the cheesecake mixture evenly over the cookie bases in each muffin cup, filling about ¾ of the way.
  • Bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
  • While the cheesecakes are baking, prepare the apple topping. In a skillet over medium heat, melt the butter and add the diced apples. Cook for 5-7 minutes, or until softened.
  • Stir in the brown sugar, cinnamon, and nutmeg. Continue cooking for another 2-3 minutes until the apples are caramelized.
  • Once the cheesecakes are done, allow them to cool for a few minutes before transferring them to the fridge to chill for at least 2 hours.
  • Before serving, top each cheesecake with the warm spiced apples and a drizzle of caramel sauce.

Notes

  • Make sure the cheesecakes are completely chilled before serving for the best texture.
  • If you prefer a thicker crust, you can add an additional cookie to each muffin cup.