You know I am a cheesecake lover. I have shared several different ones, like Snickers minis, no bake pumpkin, caramel toffee, and the perfect cheesecake. And today, I am sharing the most perfect fall cheesecake. Caramel Apple Cheesecakes. You don’t have to make them only in the fall. Really, they will be amazing any time of the year. But, you know where I am coming from? Everything caramel, and everything apple come September.
These were fun to make, and I decided to make them in my mini cupcake pans but then I still had a lot left over so I made some bigger, regular cupcake size ones as well.
I was making them for an afternoon BBQ that we were going to the next day, but we were also going to a morning breakfast the next day so I had to make them the night before. I had such a busy day and didn’t get to them until about 9 pm and because my kitchen isn’t extremely lit up these pictures are not the best. But I think they still work to show you the steps.
I started with pressing the crust into the bottom of the lined pan
Then I scooped the cheesecake mixture onto each crust
Then added my diced up apple pieces
Add the streusel
Squeeze on some caramel and you have amazing Caramel Apple Cheesecakes
1 and 1/3 C. graham crackers, finely crushed
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2-inch cubes
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
3 green apples, peeled, cored and finely chopped (super fine so it cooks all the way)
2 tsp lemon juice
Salted caramel sauce (I just bought a jar at the grocery store)
For the crust:
Preheat oven to 325°.
In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Stir in butter and using a fork, mix until moist.
Pour into cupcake pans.
Add a tablespoon to each cup. Press to smooth. Bake in preheated 5 minutes, then remove and allow to cool.
For the streusel:
In a separate mixing bowl, stir together flour, quick oats, brown sugar, cinnamon, nutmeg and salt.
Add cold butter and use your hands to mix butter and dry mixture until it becomes small crumbles and no pieces of butter. Put in the fridge while preparing apples and filling.
For the filling:
In a bowl, toss chopped apples with lemon juice, set aside.
In a mixing bowl, cream together cream cheese with sugar just until smooth. Mix in one egg at a time, then blend in sour cream and vanilla.
To assemble cheesecakes:
Divide batter evenly into cupcake pans by pouring filing over crust.
Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops.
Bake for 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill for several hours. (Mine were in the fridge overnight)