Easy Mini Caramel Apple Cheesecakes Recipe

Total Time
Prep: 30 min. Bake: 15 min. + cooling

Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
CHEESECAKE:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large Nellie’s Free Range Eggs, lightly beaten
TOPPING:
1 large apple, peeled and finely chopped
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup butterscotch-caramel ice cream topping

Directions

1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
2. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
4. Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes.
5. Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

1 cheesecake with about 1 tablespoon topping: 307 calories, 19g fat (10g saturated fat), 84mg cholesterol, 244mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 4g protein.

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