Description
Delight in these irresistible Caramel Apple Cheesecake Cups, combining a buttery cookie base with a creamy cheesecake filling, topped with warm, spiced caramelized apples and a luscious caramel drizzle. Perfect for a sweet treat or festive dessert that’s easy to make and sure to impress.
Ingredients
Scale
For the Base:
- 12 Pecan Sandies (or vanilla wafers, shortbread cookies)
For the Cheesecake Mixture:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
For the Apple Topping:
- 2 apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or Fuji)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup caramel sauce, for drizzling
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for the cheesecake cups.
- Make the Base: Place one pecan sandie or your choice of vanilla wafer or shortbread cookie in each muffin cup; this will act as the crunchy base for your cheesecake cups.
- Prepare the Cheesecake Mixture: In a mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Fill and Bake: Spoon the cheesecake mixture over each cookie base, filling the muffin cups about three-quarters full. Bake in the preheated oven for 18-20 minutes until the edges are set but the centers remain slightly jiggly for a perfect creamy texture.
- Cool and Chill: Allow the cheesecake cups to cool slightly after baking, then place them in the refrigerator to chill for at least 2 hours, helping them to set and develop flavor.
- Prepare the Apple Topping: While the cheesecakes chill, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg, cooking for 5-7 minutes until the apples are soft and beautifully caramelized.
- Assemble & Serve: Once chilled, top each cheesecake cup with the warm spiced apples. Finish by drizzling with caramel sauce just before serving for an extra touch of sweetness and decadence.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the cheesecake mixture.
- Choose tart apple varieties like Granny Smith to balance the sweetness of the caramel and brown sugar.
- You can prepare the cheesecake cups a day in advance and store them covered in the refrigerator.
- For a nut-free version, substitute pecan sandies with plain shortbread cookies.
- Ensure the centers are slightly jiggly after baking; they will firm up as they chill.
