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These mini caramel apple crisp cheesecakes bring together the best of fall flavors in perfect individual portions. The combination of creamy cheesecake filling, warm cinnamon spices, and buttery crumble topping drizzled with caramel creates a dessert that's both elegant and comforting.
I first made these for a Thanksgiving gathering when I couldn't decide between apple crisp and cheesecake. The combination was such a hit that they've become my signature fall dessert request from friends and family.
Ingredients
- Cream cheese: Use full fat for best texture and allow to soften completely at room temperature for a smooth filling
- Large eggs: Provide structure to the cheesecake; should be at room temperature
- Brown sugar: Adds caramel notes and moisture to both the crust and crumble topping
- Graham cracker or cinnamon cookie crumbs: Create a flavorful foundation; I prefer using speculoos cookies for extra spice
- Granulated sugar: Balances the tangy cream cheese
- All-purpose flour: Helps bind the crumble topping
- Rolled oats: Add wonderful texture to the crisp topping; use old-fashioned rather than quick oats
- Unsalted butter: For both crust and crumble; allows you to control salt content
- Vanilla extract: Enhances all the other flavors; splurge on real extract, not imitation
- Cinnamon: Brings warm fall flavor; freshly ground if possible
- Caramel sauce: Ties everything together; homemade or store-bought both work well
Step-by-Step Instructions
- Prepare the crust:
- Combine graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. The butter should be just melted but not hot when mixing. Press firmly into each muffin liner using the bottom of a small glass for an even layer about 1/4 inch thick. The brief pre-baking sets the crust and prevents sogginess.
- Mix the cheesecake batter:
- Beat cream cheese until completely smooth with no lumps, which takes about 2 minutes on medium speed. Add sugar and continue beating until light and fluffy, about 1 minute more. The vanilla goes in next to evenly distribute its flavor. Add eggs one at a time on low speed just until incorporated; overbeating adds air which can cause cracks.
- Create the crumble topping:
- Whisk together the dry ingredients: flour, brown sugar, oats, and cinnamon to distribute evenly. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pieces no larger than peas. Keeping the butter cold creates those perfect crispy clusters after baking.
- Assemble and bake:
- Fill each liner with cheesecake batter, leaving about 1/4 inch from the top as they will rise slightly. Generously pile crumble on top, pressing gently to adhere. The baking time is critical; watch carefully for slight jiggle in the center rather than baking until completely set. They will continue firming up as they cool.
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The caramel sauce is what truly elevates these cheesecakes from good to extraordinary. My grandmother always made homemade caramel sauce with real butter and cream, and the first time I drizzled it over these mini desserts, I knew I'd created something special. The way the warm caramel melts slightly into the cold cheesecake creates the most wonderful temperature contrast.
Make Ahead and Storage
These mini cheesecakes actually benefit from being made ahead of time. The flavors meld and the texture improves after chilling overnight. Store them in an airtight container in the refrigerator for up to 3 days. For best results, add the caramel drizzle just before serving to maintain the perfect contrast between the creamy cheesecake and the crisp topping.
Perfect Caramel Sauce
While store-bought caramel sauce works in a pinch, homemade caramel sauce takes these cheesecakes to another level. Simply heat 1 cup of granulated sugar in a heavy saucepan until it melts and turns amber, then carefully whisk in 6 tablespoons of butter followed by 1/2 cup of heavy cream and a pinch of salt. The sauce can be made up to two weeks ahead and gently reheated before serving.
Seasonal Variations
In summer, swap the apple flavor for fresh berries by adding 1/2 cup of berry preserves swirled into the cheesecake batter. For winter holidays, incorporate 1/4 teaspoon of nutmeg and a pinch of cloves into the crumble topping for a festive spice blend. Spring calls for a lemon version with 1 tablespoon of lemon zest in the filling and a berry compote on top instead of caramel.
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Serving Suggestions
Elevate these mini cheesecakes by creating a dessert board. Arrange them on a wooden platter alongside small bowls of extra caramel sauce, chopped toasted nuts, and fresh apple slices. For an extra special touch, add a scoop of vanilla bean ice cream on the side and serve slightly warm for a delightful temperature contrast.
Frequently Asked Questions
- → How can I prevent the crust from crumbling?
Press the graham cracker mixture firmly into the muffin liner and bake briefly before adding the filling. This will help set the crust and prevent crumbling.
- → Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for drizzling on these cheesecakes. You can also make homemade caramel for a personal touch.
- → What substitutes can I use for cinnamon cookie crumbs?
If cinnamon cookie crumbs are unavailable, graham cracker crumbs with an added pinch of cinnamon are a great alternative.
- → How can I ensure the filling stays creamy?
Ensure your cream cheese is softened to room temperature and mix until smooth. Avoid overmixing, as this can incorporate too much air.
- → How do I store mini cheesecakes?
Store the fully cooled cheesecakes in an airtight container in the refrigerator for up to 5 days. Serve chilled for the best texture.