Mini Cheesecakes with Apple Caramel Sauce
I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer.
You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it.
Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed.
The cheese cakes should be cupcake size.
1cup graham cracker crumbs
3/4 cup macadamia nuts finely chopped
2 tsp cinnamon
1 tsp cardamon
4-6 Tbsp of Butter
2 8 oz pks of cream cheese , softened
2 eggs
2 tsp of vanilla paste Madagascar
1/2 cup granulated sugar
2 Granny Smith Apples
1 Red Delicious Apple
1/2-3/4 cup of granulated sugar
1 Tbsp Apple Pie Spice
2-3 Tbsp Butter
Heat Oven to 350*
In a bowl mix graham cracker crumbs, macadamia nuts ( chopped in a mini food processor), spices and butter. Place in microwave just until butter is melted. Stir until it feels like wet sand , if more butter is needed add 1 Tbsp and keep testing, you don’t want it too wet.
Press crumb mixture in paper/silicone lined muffin tin, 1/4 inch thick.
Mix cream cheese, eggs, vanilla and sugar, until all creamed together. This is the batter.
Drop 2 scoops of batter over each crust. I used a small cookie scoop.
Bake for 15-20 minutes. Toothpick needs to come out clean after inserting. You don’t want to dry out your cheesecakes.
While the cheesecakes are baking, start peeling the apples and dice. Melt butter in large skillet on medium heat with spice and sugar, stir until the there is a syrupy sauce. Add Apples and stir until well coated.
Let cool before eating. Mix caramel with the sautéed apples and heat, pot over cheesecakes.
I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer.
You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it.
Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed.
The cheese cakes should be cupcake size.
1cup graham cracker crumbs
3/4 cup macadamia nuts finely chopped
2 tsp cinnamon
1 tsp cardamon
4-6 Tbsp of Butter
2 8 oz pks of cream cheese , softened
2 eggs
2 tsp of vanilla paste Madagascar
1/2 cup granulated sugar
2 Granny Smith Apples
1 Red Delicious Apple
1/2-3/4 cup of granulated sugar
1 Tbsp Apple Pie Spice
2-3 Tbsp Butter
Heat Oven to 350*
In a bowl mix graham cracker crumbs, macadamia nuts ( chopped in a mini food processor), spices and butter. Place in microwave just until butter is melted. Stir until it feels like wet sand , if more butter is needed add 1 Tbsp and keep testing, you don’t want it too wet.
Press crumb mixture in paper/silicone lined muffin tin, 1/4 inch thick.
Mix cream cheese, eggs, vanilla and sugar, until all creamed together. This is the batter.
Drop 2 scoops of batter over each crust. I used a small cookie scoop.
Bake for 15-20 minutes. Toothpick needs to come out clean after inserting. You don’t want to dry out your cheesecakes.
While the cheesecakes are baking, start peeling the apples and dice. Melt butter in large skillet on medium heat with spice and sugar, stir until the there is a syrupy sauce. Add Apples and stir until well coated.
Let cool before eating. Mix caramel with the sautéed apples and heat, pot over cheesecakes.
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