Caramel Apple Cheesecake Cups

These Caramel Apple Cheesecake Cups feature a delicious graham cracker crust, a creamy caramel cheesecake filling, and a sweet apple crumble topping. Perfect for any fall dessert craving or holiday gathering!

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Servings: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours 50 minutes (including chilling)

Course: Dessert

Cuisine: American

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Ingredients:

For the Crust:

• 14 cinnamon graham crackers, crushed
• 1/4 cup granulated sugar
• 6 tbsp melted butter
• 1/4 tsp kosher salt

For the Cheesecake:

• 2 blocks cream cheese, softened
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup caramel sauce, plus more for drizzling
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon

For the Topping:

• 2 apples, peeled and chopped
• 3/4 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup butter, softened
• Cool Whip, for garnish

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Instructions:

1. Prepare the Crust:
   Preheat the oven to 325ºF (165ºC). Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray. In a large bowl, combine the crushed graham crackers, melted butter, and kosher salt. Stir until fully moistened.
2. Form the Crust:
   Press the graham cracker mixture evenly into the bottom of each muffin cup. Set aside.
3. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese until light and fluffy. Add the eggs, sour cream, caramel sauce, sugar, vanilla extract, ground cinnamon, and a pinch of kosher salt. Beat until the mixture is smooth and well-combined.
4. Assemble the Cheesecake Cups:
   Pour the cheesecake filling over the graham cracker crusts in the muffin tin. Tap the pan lightly on the counter to even out the filling.
5. Prepare the Topping:
   In a medium bowl, whisk together the brown sugar, flour, oats, ground cinnamon, and kosher salt. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Add the chopped apples and toss to combine.
6. Add the Topping:
   Evenly scatter the apple topping mixture over the cheesecake layers.
7. Bake:
   Bake for 25-30 minutes, or until the centers of the cheesecakes are just slightly jiggly. The edges should be set, but the center should still have a little movement when gently shaken.
8. Cool and Refrigerate:
   Let the cheesecakes cool in the muffin tin for about 10 minutes, then transfer to the refrigerator to chill for at least 2 hours, or until fully set.
9. Serve:
   Before serving, drizzle with extra caramel sauce and garnish with Cool Whip.

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Nutrition (per serving):

• Calories: 310-350 kcal
• Fat: 21-23 g
  • Saturated Fat: 12-14 g
• Carbohydrates: 34-36 g
  • Fiber: 2-3 g
  • Sugars: 21-23 g
• Protein: 4-5 g
• Cholesterol: 75-85 mg
• Sodium: 180-220 mg
• Potassium: 100-120 mg