Mini Caramel Apple Cheesecakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cheesecakes
These cheesecakes are the perfect addition to any family gathering or potluck. The combination of the chilled cheesecake with the warm caramel topping is a taste your guests are not soon to forget!
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons butter, melted
Cheesecake Filling
  • 2 (8 oz) packages cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
Caramel Apple Topping
  • 1 large honeycrisp apple
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ½ cup caramel ice cream topping
  1. Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners.
  2. In a small bowl, mix together graham cracker crumbs, cinnamon and sugar. Stir in melted butter until all crumbs are coated. Use a tablespoon to scoop 1 large spoonful into each liner. Use a spoon, small glass, or your fingers to press the crust into the bottom of each liner.
Cheesecake Filling
  1. In a large bowl, beat cream cheese and sugar until smooth, about 3-4 minutes. Beat in vanilla, and eggs (one at a time!). After the mixture is just combined, use a cookie scoop or ladle to divide the batter between the 12 liners. They should be about ⅔ full.
  2. Bake for 15-18 minutes. Remove from oven and cool in the pan on a wire rack for 30 minutes. Remove cheesecakes from pan and transfer to refrigerator to chill.
Caramel Apple Topping
  1. About 10-15 minutes before serving cheesecakes (you can do this earlier if you prefer, but I like to have the topping still warm when I eat them!) finely dice the apple into ¼” cubes. In a medium skillet, melt the butter with cinnamon, cloves, and sugar. Add the apples and stir to coat, then cook until the apples are tender (about 4-5 minutes)
  2. Add the caramel sauce and simmer on low for 1-2 more minutes. Remove from heat
  3. Remove cheesecakes from fridge and spoon topping on to each cheesecake.
  4. Enjoy!
Recipe by hOhm Cooking at