Mini Caramel Apple Cheesecakes
Sept 20, 2024 22:54:40 GMT -5
Post by Honoria on Sept 20, 2024 22:54:40 GMT -5
Mini Caramel Apple Cheesecakes
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yield: 12 mini cheesecakes
Ingredients
Caramel Layer
1 recipe caramel sauce
3 tbsp (24g) all-purpose flour
Crust
1 cup (134g) graham cracker crumbs
2 tbsp (26g) sugar
1/4 tsp ground cinnamon
¼ cup (56g) unsalted butter, melted
Filling
12 ounces (339g) cream cheese, room temperature
1/2 cup (112g) packed light brown sugar
2 tbsp (16g) all-purpose flour
½ cup (115g) sour cream
1 1/2 tsp vanilla extract
2 large eggs, room temperature
Apples
2 cups (213g) diced Granny Smith apples
1 tsp fresh lemon juice
2 tbsp (28g) light brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
Additional caramel sauce, for drizzling, from above
Instructions
Caramel Sauce
Make the caramel sauce according to the recipe.
Pour ½ a cup of the sauce into a bowl or jar and add the flour. Stir until well combined. Set aside to cool at room temperature.
Pour the rest of the sauce into another bowl or jar. Set in the fridge to cool.
Crust
Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Spray liners with non-stick spray, if desired.
Add the crust ingredients to a small bowl and stir until well combined. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
Filling
To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, brown sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add the sour cream and vanilla extract. Beat on low speed until well combined.
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Divide the caramel sauce with the flour it in between the cupcake liners, about 1 tablespoon per cup.
Divide the filling between the cups until the cups are mostly full.
Bake the cheesecakes for 20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
When cheesecakes are cool and firm, remove them from the pan and make the apples. You can leave the cupcake liners on or remove them.
Apples
Add the apples, lemon juice, brown sugar, cinnamon and nutmeg to a medium sized pan and cook over medium heat until the apples are tender.
Spoon the apples onto the cheesecakes, then drizzle with remaining caramel sauce. The sauce may be firm from storing in the fridge. Just gently reheat, about 10-15 seconds at a time, it until at your desired temperature.
I recommend serving while the apples are warm. If you want to prep ahead, cook the apples and store them separately in the fridge. Reheat them in the microwave for 15-30 seconds, then spoon them onto the cheesecakes before serving. Cheesecakes are best stored in an airtight container and eaten within 4-5 days.
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Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yield: 12 mini cheesecakes
Ingredients
Caramel Layer
1 recipe caramel sauce
3 tbsp (24g) all-purpose flour
Crust
1 cup (134g) graham cracker crumbs
2 tbsp (26g) sugar
1/4 tsp ground cinnamon
¼ cup (56g) unsalted butter, melted
Filling
12 ounces (339g) cream cheese, room temperature
1/2 cup (112g) packed light brown sugar
2 tbsp (16g) all-purpose flour
½ cup (115g) sour cream
1 1/2 tsp vanilla extract
2 large eggs, room temperature
Apples
2 cups (213g) diced Granny Smith apples
1 tsp fresh lemon juice
2 tbsp (28g) light brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
Additional caramel sauce, for drizzling, from above
Instructions
Caramel Sauce
Make the caramel sauce according to the recipe.
Pour ½ a cup of the sauce into a bowl or jar and add the flour. Stir until well combined. Set aside to cool at room temperature.
Pour the rest of the sauce into another bowl or jar. Set in the fridge to cool.
Crust
Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Spray liners with non-stick spray, if desired.
Add the crust ingredients to a small bowl and stir until well combined. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
Filling
To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, brown sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
Add the sour cream and vanilla extract. Beat on low speed until well combined.
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Divide the caramel sauce with the flour it in between the cupcake liners, about 1 tablespoon per cup.
Divide the filling between the cups until the cups are mostly full.
Bake the cheesecakes for 20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
When cheesecakes are cool and firm, remove them from the pan and make the apples. You can leave the cupcake liners on or remove them.
Apples
Add the apples, lemon juice, brown sugar, cinnamon and nutmeg to a medium sized pan and cook over medium heat until the apples are tender.
Spoon the apples onto the cheesecakes, then drizzle with remaining caramel sauce. The sauce may be firm from storing in the fridge. Just gently reheat, about 10-15 seconds at a time, it until at your desired temperature.
I recommend serving while the apples are warm. If you want to prep ahead, cook the apples and store them separately in the fridge. Reheat them in the microwave for 15-30 seconds, then spoon them onto the cheesecakes before serving. Cheesecakes are best stored in an airtight container and eaten within 4-5 days.
link
