Description

A cozy fall dessert that combines creamy cheesecake, cinnamon-spiced apples, and rich caramel sauce, all layered into perfectly portioned cups. These mini cheesecakes are the ultimate make-ahead treat for holidays, family gatherings, or when you just want to indulge in something sweet and seasonal.

Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup sour cream

For the Apple Topping

2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg

For the Caramel Sauce

½ cup caramel sauce (store-bought or homemade)

Optional Garnishes

Whipped cream
Crushed graham crackers or chopped nuts

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Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press about 1 ½ tablespoons of mixture into each liner to form the crust. Bake for 5–7 minutes, then set aside to cool slightly.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract, then eggs one at a time, mixing until just combined. Blend in sour cream until creamy.
Divide cheesecake batter evenly into the prepared cups, filling each about ¾ full.
Bake for 18–20 minutes or until the centers are just set but slightly jiggly. Let cool in the pan for 15 minutes, then transfer to a rack to cool completely. Refrigerate for at least 2 hours.
For the topping, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook 6–8 minutes until tender and coated in a syrupy glaze. Let cool.
Spoon cooled apples over each chilled cheesecake cup and drizzle with caramel sauce.
Top with whipped cream, extra caramel, or crushed nuts if desired.

Notes

For best texture, ensure all ingredients are at room temperature before mixing. Granny Smith apples add a tart contrast to the sweet caramel, but Honeycrisp or Fuji can be used for a milder flavor. These cheesecake cups can be stored in the refrigerator for up to 5 days or frozen (without topping) for up to 2 months. Add the apple topping and caramel drizzle right before serving for the freshest taste and texture.

Prep Time: 20 minutes
Cook Time: 25 minutes