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Salted Caramel Apple Pie Cheesecake

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Caramel Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It’s a delicious apple pie in cheesecake form – without any of the hassle of pie crust!

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Salted Caramel Apple Pie Cheesecake

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Indulge in the perfect blend of rich cheesecake and classic apple pie, all topped with buttery oat crumble and a drizzle of salted caramel. It’s the taste of autumn in every bite! 🍎✨

  • Total Time: 50 minutes

Ingredients

Scale

Graham Cracker Crust

To create a delicious base for our mini cheesecakes, gather the following ingredients:

  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter (melted)

Crumb Topping

The crumb topping adds a delightful crunch to the cheesecakes. You will need:

  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup quick-cooking oats
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 and 1/2 tablespoons unsalted butter (melted)

Apple Filling

For the apple filling, gather the following ingredients to enhance the flavor:

  • 2 medium-small apples (peeled and finely chopped)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 and 1/2 teaspoons cornstarch

Cheesecake Filling

For the creamy cheesecake filling, you will need:

  • 10 oz. cream cheese (softened)
  • 6 tablespoons sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

Serving Suggestion

  • Caramel sauce for drizzling on top before serving

Instructions

Step 1: Prepare the Cupcake Pan

Start by lining a standard cupcake pan with paper liners. This recipe yields nine delightful mini cheesecakes.

Step 2: Preheat the Oven

Preheat your oven to 325°F (165°C). A well-preheated oven ensures even baking and perfect texture for the cheesecakes.

Step 3: Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.

  1. Add melted butter to the mixture and stir well until all the crumbs are evenly coated.
  2. Press almost 2 tablespoons of the mixture into the bottom of each paper liner, forming a firm crust.
  3. Place the crusts in the fridge to chill while you prepare the other components.

Step 4: Prepare the Crumb Topping

In another bowl, combine the ingredients for the crumb topping:

  • All-purpose flour
  • Light brown sugar
  • Quick-cooking oats
  • Cinnamon
  • Nutmeg
  1. Add the melted butter and stir until coarse crumbs form.
  2. Refrigerate the crumb topping until ready to use.

Step 5: Make the Cheesecake Filling

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add sugar, vanilla, and flour, mixing until well combined.
  3. Add the egg and mix just until incorporated. Be careful not to overmix to maintain the creaminess of the cheesecake filling.

Step 6: Prepare the Apple Filling

  1. In a separate bowl, toss the chopped apples with lemon juice to prevent browning.
  2. Add light brown sugar, cornstarch, cinnamon, and nutmeg, stirring until the apples are well coated.

Step 7: Assemble the Mini Cheesecakes

  1. Spoon the cheesecake filling into each crust, filling about 2/3 full.
  2. Top each cheesecake with the apple filling, pressing down gently to ensure the apples stick.
  3. Finally, sprinkle the cinnamon oat crumbs generously over the top of the apple filling.

Step 8: Bake the Cheesecakes

Bake the mini cheesecakes in the preheated oven for about 28-30 minutes. You’ll know they are ready when the edges are set, and the centers have a slight jiggle.

Step 9: Cool and Store

  1. Remove the cheesecakes from the oven and let them cool in the pan for about 30 minutes.
  2. Once cooled, carefully remove them from the pan and place them in the refrigerator to chill before serving.

Notes

  • Choose the Right Apples: For the best flavor, use a mix of tart and sweet apples. Granny Smith and Honeycrisp are excellent choices that provide a nice contrast in flavor and texture.
  • Don’t Overbake: Keep a close eye on the cheesecakes towards the end of the baking time. Overbaking can lead to a dry texture, while underbaking will leave them too soft.
  • Cool Completely: Allow the cheesecakes to cool completely before refrigerating. This helps them set properly and improves their texture.
  • Author: Paula Susan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert

Ingredients

Graham Cracker Crust

To create a delicious base for our mini cheesecakes, gather the following ingredients:

  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter (melted)

Crumb Topping

The crumb topping adds a delightful crunch to the cheesecakes. You will need:

  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup quick-cooking oats
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 and 1/2 tablespoons unsalted butter (melted)

Apple Filling

For the apple filling, gather the following ingredients to enhance the flavor:

  • 2 medium-small apples (peeled and finely chopped)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light brown sugar
  • 1 and 1/2 teaspoons cornstarch

Cheesecake Filling

For the creamy cheesecake filling, you will need:

  • 10 oz. cream cheese (softened)
  • 6 tablespoons sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg

Serving Suggestion

  • Caramel sauce for drizzling on top before serving

Step-by-Step Instructions

Step 1: Prepare the Cupcake Pan

Start by lining a standard cupcake pan with paper liners. This recipe yields nine delightful mini cheesecakes.

Step 2: Preheat the Oven

Preheat your oven to 325°F (165°C). A well-preheated oven ensures even baking and perfect texture for the cheesecakes.

Step 3: Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.

  1. Add melted butter to the mixture and stir well until all the crumbs are evenly coated.
  2. Press almost 2 tablespoons of the mixture into the bottom of each paper liner, forming a firm crust.
  3. Place the crusts in the fridge to chill while you prepare the other components.

Step 4: Prepare the Crumb Topping

In another bowl, combine the ingredients for the crumb topping:

  • All-purpose flour
  • Light brown sugar
  • Quick-cooking oats
  • Cinnamon
  • Nutmeg
  1. Add the melted butter and stir until coarse crumbs form.
  2. Refrigerate the crumb topping until ready to use.

Step 5: Make the Cheesecake Filling

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add sugar, vanilla, and flour, mixing until well combined.
  3. Add the egg and mix just until incorporated. Be careful not to overmix to maintain the creaminess of the cheesecake filling.

Step 6: Prepare the Apple Filling

  1. In a separate bowl, toss the chopped apples with lemon juice to prevent browning.
  2. Add light brown sugar, cornstarch, cinnamon, and nutmeg, stirring until the apples are well coated.

Step 7: Assemble the Mini Cheesecakes

  1. Spoon the cheesecake filling into each crust, filling about 2/3 full.
  2. Top each cheesecake with the apple filling, pressing down gently to ensure the apples stick.
  3. Finally, sprinkle the cinnamon oat crumbs generously over the top of the apple filling.

Step 8: Bake the Cheesecakes

Bake the mini cheesecakes in the preheated oven for about 28-30 minutes. You’ll know they are ready when the edges are set, and the centers have a slight jiggle.

Step 9: Cool and Store

  1. Remove the cheesecakes from the oven and let them cool in the pan for about 30 minutes.
  2. Once cooled, carefully remove them from the pan and place them in the refrigerator to chill before serving.

Serving Suggestions

For the perfect finishing touch, drizzle caramel sauce over the top of each mini cheesecake before serving. This adds a delightful sweetness and enhances the apple crisp flavor profile.

Pairing Ideas

These Apple Crisp Mini Cheesecakes are delicious on their own, but you can also consider pairing them with:

  • Whipped cream for added creaminess
  • Vanilla ice cream for a classic combination
  • A sprinkle of cinnamon for an extra hint of flavor

Tips for Success

  • Choose the Right Apples: For the best flavor, use a mix of tart and sweet apples. Granny Smith and Honeycrisp are excellent choices that provide a nice contrast in flavor and texture.
  • Don’t Overbake: Keep a close eye on the cheesecakes towards the end of the baking time. Overbaking can lead to a dry texture, while underbaking will leave them too soft.
  • Cool Completely: Allow the cheesecakes to cool completely before refrigerating. This helps them set properly and improves their texture.

Storing Leftovers

These mini cheesecakes can be stored in the refrigerator for up to 4-5 days. To maintain their freshness, cover them with plastic wrap or store them in an airtight container.

Freezing Options

If you want to make these cheesecakes in advance, you can freeze them:

  1. Allow the mini cheesecakes to cool completely.
  2. Place them in an airtight container or wrap them individually in plastic wrap.
  3. Freeze for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight.

Conclusion

Apple Crisp Mini Cheesecakes are a delightful twist on a classic fall dessert. With their creamy filling, sweet apple topping, and crunchy crumb topping, they are sure to be a hit at any gathering. Whether you’re hosting a fall party or simply treating yourself, these mini cheesecakes are easy to make and a pleasure to eat.

By following the simple steps outlined above, you can create these delicious treats that embody the flavors of the season. So, gather your ingredients and get ready to impress your family and friends with this scrumptious dessert!

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