Saturday, November 3, 2012

Mini Caramel Apple Cheesecakes

My son, Danny, had wanted a Mini Caramel Apple Cheesecake for his birthday, but life was so crazy at that time, trying to get ready to leave for Florida, that he settled for Brownies. Anyway, after we got back I decided to make Mini Caramel Apple Cheesecakes for him. He is a good sport, and was very excited that he was getting his own little cheesecakes that he didn't have to share with anyone. So today, I am sharing my recipe for Mini Caramel Apple Cheesecakes. 

Mini Caramel Apple Cheesecakes 

2 granny smith apples (peeled, cored, and sliced) 
1/4 cup brown sugar 
1/8 tsp nutmeg 
1/8 tsp cinnamon 
2 tsp cornstarch 
1/4 cup water plus 2 tb water 

1 8 oz package cream cheese 5 to 6 oz sour cream 2/3 cup sugar 
1/3 tsp vanilla 
1 1/2 eggs 
2 tsp cornstarch 
8 tb dulce de leche or some kind of a thick caramel sauce 

2/3 cup graham cracker crumbs 
1/3 cup butter melted 
1/3 cup sugar 


Preheat oven to 350 degrees. I used an extra large muffin cups pan. 

Because I can't find foil liners for it I lined 4 cups with foil and then sprayed them with non stick cooking spray 

Next put your apples, brown sugar, nutmeg, and cinnamon in a small sauce pan with the 2 tb water. 

Turn heat to medium and cook for 10 to 15 minutes, until apples have softened. 

Mix the 2 tsp cornstarch and water together and add to the apple mixture and bring to a boil. Cook until thickened. Then removed from heat. 

While the apples are cooking, mix the graham cracker crumbs, melted butter, and sugar. 

Then press the graham cracker mixture into the bottom of the foil lined muffin cups. 

Bake for 20 minutes. This is so the crust does not get soggy from the cheesecake. 

Take the crusts out of the oven and let sit while you are making everything else. 

Next, with a mixer, whip your cream cheese. 

The egg part is a little difficult. I added one whole egg to the cream cheese, and the next egg I added part of the white, and the broke the yolk in half with the shell and just added half of the yolk. 

I then mixed that in well with the cream cheese. 

Next add the sour cream, sugar, vanilla, and cornstarch. 

Mix until smooth. 

The next thing you will do is add 1/4 of the apple pie filling to the bottom of each muffin cup. 

Next pour 1/4 of you cheesecake mixture on top of the apple pie filling. 

Then add 1 tb dulce de leche to the cheesecake mixture in each muffin cup and gently swirl the caramel into the cheesecake mixture with a knife. 

Put in oven and bake for 20 to 25 minutes or until center is firm 

Pull out of oven and let cool for 15 to 20 minutes.  

Then spread 1 tb over the Mini Caramel Apple Cheesecake

Put in refrigerator to finish cooling and gently remove foil before serving. 

Serves 4 

I hope that you like this recipe for Mini Caramel Apple Cheesecakes. I always love hearing from you, so send me your comments. 

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  1. Pinned - thanks for sharing, Debi :-) Looks delicious!

  2. What an amazing recipe...thanks for sharing. It's definitely on my "to make" list! :D

  3. I don't think I can ever go on a diet if I keep blogging and seeing recipes like this one... oh this looks delicious! Thanks for linking Debi!


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