Description
Delight in these Caramel Apple Cheesecake Cups, a perfect fall-inspired dessert combining a crunchy graham cracker crust, creamy cheesecake filling, and a sweet spiced apple topping finished with caramel drizzle and optional whipped cream. These individual cheesecake cups are easy to make and serve, ideal for parties or cozy gatherings.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Apple Topping
- 1 cup apple pie filling, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Finishing Touches
- 1/4 cup caramel sauce, plus more for drizzling
- Whipped cream for topping (optional)
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners to prevent sticking and ease serving.
- Make the crust: In a bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until evenly moistened to form a sandy mixture. Press about a tablespoon of this crust mixture firmly into the bottom of each muffin liner, creating an even base layer.
- Prepare the cheesecake filling: In another bowl, use a mixer to beat the softened cream cheese until smooth and creamy. Add 1/4 cup granulated sugar, vanilla extract, and the large egg, then mix until fully combined and smooth without lumps.
- Assemble the cheesecake cups: Spoon the cheesecake batter evenly over each crust in the muffin tin, filling cups nearly to the top but leaving space for the apple topping.
- Prepare the apple topping: In a small bowl, mix the chopped apple pie filling with ground cinnamon, ground nutmeg, and a pinch of salt to evenly distribute the spices and enhance flavor.
- Add the apple topping: Spoon a small amount of the spiced apple mixture over each cheesecake cup, gently pressing it onto the surface without mixing into the cheesecake batter.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the centers are set and no longer jiggly—this indicates the cheesecake has fully cooked.
- Cool and refrigerate: Remove the cheesecake cups from the oven and allow them to cool at room temperature. Once cooled, refrigerate for at least 2 hours to let the flavors meld and the texture firm up for optimal taste and presentation.
- Serve: Before serving, drizzle additional caramel sauce on top of each cheesecake cup and optionally add a dollop of whipped cream for extra richness and presentation.
Notes
- For added texture and flavor, sprinkle chopped pecans on top of the apple mixture before baking.
- These cheesecake cups can be stored in the refrigerator for up to 4 days; keep covered to maintain freshness.
- Use full-fat cream cheese for the best creamy texture and flavor.
- If you don’t have apple pie filling, substitute with peeled, chopped fresh apples cooked with sugar and spices until soft.
