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!

Servings: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours 50 minutes (including chilling)

Course: Dessert

Cuisine: American

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

Instructions:

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.
Form the Crust:
Press the graham cracker mixture evenly into the bottom of each muffin cup. Set aside.
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.
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.
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.
Add the Topping:
Evenly scatter the apple topping mixture over the cheesecake layers.
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.
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.
Serve:
Before serving, drizzle with extra caramel sauce and garnish with Cool Whip.