Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium apples, thinly sliced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter and press into the bottom of each muffin cup.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Pour cheesecake filling over the crusts, filling each cup about 3/4 full.
- In a bowl, toss apple slices with brown sugar and cinnamon. Top each cheesecake with apple slices.
- Bake for 20-25 minutes until set. Cool completely.
- Drizzle caramel sauce over the cooled cheesecakes before serving.
Notes
- Use tart apples like Granny Smith for best flavor.
- Chill cheesecakes for at least 2 hours before serving.
- Can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg