Mini Caramel Apple Cheesecakes (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
16 oz cream cheese, softened
02 -
2 large eggs
03 -
½ cup granulated sugar
04 -
1 tsp vanilla extract
→ Crust
05 -
¾ cup graham cracker or cinnamon cookie crumbs
06 -
2 tbsp brown sugar
07 -
3 tbsp unsalted butter, melted
→ Crumble Topping
08 -
½ cup all-purpose flour
09 -
¼ cup brown sugar
10 -
¼ cup rolled oats
11 -
½ tsp cinnamon
12 -
4 tbsp cold butter, cubed
→ Topping
13 -
Caramel sauce, for drizzling
# Instructions:
01 -
Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners for easy serving.
02 -
In a mixing bowl, combine the graham cracker or cinnamon cookie crumbs with 2 tablespoons of brown sugar and 3 tablespoons of melted butter. Mix well until the crumbs are evenly coated.
03 -
Press the crumb mixture firmly into the bottom of each muffin liner to form the crust. Bake in the preheated oven for 5 minutes, then remove and set aside to cool.
04 -
Beat the softened cream cheese and ½ cup of granulated sugar together until creamy and smooth. Add the vanilla extract and incorporate the eggs one at a time, mixing until just combined.
05 -
Spoon the cheesecake mixture into the muffin liners, filling them almost to the top.
06 -
In another bowl, mix together ½ cup of all-purpose flour, ¼ cup of brown sugar, ¼ cup of rolled oats, and ½ teaspoon of cinnamon. Add the 4 tablespoons of cold, cubed butter, and use a fork or pastry cutter to achieve a crumbly texture.
07 -
Generously sprinkle the crumble topping over each mini cheesecake.
08 -
Bake your cheesecakes for 18-22 minutes, until they are set but still have a slight jiggle in the center. Once done, allow them to cool completely on a wire rack.
09 -
After cooling, chill the cheesecakes in the refrigerator for 2-3 hours to firm up.
10 -
Just before serving, drizzle with warm caramel sauce for that irresistible finishing touch.