Caramel Apple Mini Cheesecake Recipe – Learn under Expert Guide: With our delicious Caramel Apple Mini Cheesecake recipe, you can enjoy a rich mix of creamy cheesecake, sweet caramel, and sour apples.
Caramel Apple Mini Cheesecake Recipe – Learn under Expert Guide
When you bite into these small treats, they will make your taste buds dance and make you want more. Come along with us on a culinary trip as we look at how to make these delicious desserts, along with expert tips, nutritional information, and helpful notes to make sure you have a great time baking.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the Caramel Apple Topping:
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup caramel sauce, plus extra for drizzling
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Easy Frozen Oreo Dessert Recipe – Learn like a Pro
Instructions
Warm the oven up to 160°C (325°F). Put paper cups in a muffin tin and set it aside. For the crust, mix the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the bits are covered all over.
Spread the crust mixture out evenly in the muffin liners that have been made, and press it down hard to make the crust.
Mix the cream cheese and sugar in a different bowl until they are smooth and creamy. One at a time, add the eggs and mix well after each one.
Add the vanilla extract and sour cream and mix them in until they are fully mixed in. Fill almost all of the crust liners with the cheesecake filling after the crusts are ready.
The tiny cheesecakes should be put in an oven that has already been heated for 18 to 20 minutes, or until the edges are set and the middles are still a little wobbly.
Get the caramel apple topping ready while the cheesecakes are baking. Set the pan on medium heat and melt the butter.
Toss the diced apples, brown sugar, and cinnamon around in the pan to coat them evenly.
For 5 to 7 minutes, or until soft and browned, cook the apples.
Take the pan off the heat and add the caramel sauce. Mix the apples in the sauce until they are well covered.
Let the tiny cheesecakes cool for 10 to 15 minutes in the muffin tin, then move them to a wire rack to cool all the way down.
Once the tiny cheesecakes are cool, spread the caramel apple topping evenly over them with a spoon.
A little extra caramel sauce on top of each cheesecake will make them taste even better.
Put the tiny cheesecakes in the fridge for at least two hours before you serve them. Enjoy these tasty treats with family and friends!
Experts TipsÂ
Make sure the cream cheese, eggs, and sour cream are all at room temperature before you mix them. This will make the cheesecake filling smooth and rich.
Avoid overmixing: Be careful not to mix the cheesecake batter too much, as this can add too much air and cause cracks in the final cakes.
Being patient is key: Let the tiny cheesecakes cool all the way down before you add the apple caramel topping. In this way, the filling won’t melt and fall off the cheesecakes.
Make it your own: For the caramel apple topping, you can try different kinds of apples or different spice blends to fit your tastes.
Notes
You can keep any extra tiny cheesecakes in the fridge for up to three days in a container that won’t let air in.
Rather than making your own caramel sauce from home, you can buy it at the store and save time. If you want to add a little extra flair, you can top the tiny cheesecakes with chopped nuts or cinnamon.
NutritionÂ
- Calories: Approximately 300 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 250mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
