These Mini Caramel Apple cheesecakes are easy to make. This dessert is made with a graham cracker crust and topped with a creamy mixture. It’s then topped with spiced apples, caramel drizzled on top, and topped with a graham cracker crust.

YIELD: 12 CHEESECAKES
Prep time: 10 MINS
Cook time: 30 MINS
Total time: 40 MINS

INGREDIENTS

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup butter , melted

CHEESECAKE:

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs , lightly beaten

TOPPING:

1 large apple , peeled and finely chopped
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup caramel ice cream topping

INSTRUCTIONS

Preheat oven to 350°. Line 12 muffin cups with paper liners.

In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.

In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.

Pour over crusts.

Bake 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes. Then transfer to the fridge to chill. As with most cheesecakes, they’re even better the next day.

To serve, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat 4-5 minutes or until tender; stir in caramel topping. Spoon over cheesecakes to serve.