Caramel Apple Mini Cheesecakes

Caramel Apple Mini Cheesecakes are a favorite, bite- sized dessert for any occasion. These delicious mini vanilla cheesecakes are topped with caramel apples and toasted pecans. A great addition to any celebration or holiday dinner. 

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Cheesecake is my absolute favorite dessert and it has been since I was a teenager. In my younger days, I would bake a cheesecake every weekend. One of my favorites was a caramel apple cheesecake.

Everyone in our family is an excellent cook. So when we cook for the holidays, we end up with enough food to feed a small country. Mini desserts are a great idea for these huge family dinners!

I like to try all of the desserts, don’t you? With mini cheesecakes, I can have a bite or two of more than one dessert. Plus they are so dang cute!

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How to Make Caramel Apple Mini Cheesecakes:

• Make the crust by mixing melted butter and graham cracker crumbs.
• Press into mini cheesecake pan. A shot glass works great to press the crumbs into the pan.
• Mix cream cheese with an electric mixer until smooth.
• Beat in sugar, egg and then vanilla.
• Add sour cream until well blended.
• Scoop over prepared crust and bake.
• Allow to cool to room temperature and remove from pan.
• Cook diced apples in butter and brown sugar.
• Mix dulce de leche caramel with heavy whipping cream and microwave 1 minute. Whisking until smooth.
• Drizzle each cheesecake with caramel, top with apples and toasted pecans.
• Chill until ready to serve.

I love my mini cheesecake pan! I have a kitchen full of crazy gadgets that I forget to use, but I actually use this cheesecake pan often. Plus, it’s actually quite affordable from Amazon.

You are also sure to love my Mini Chocolate Cheesecakes, Mini Chocolate Chip Cheesecakes, Mini Mudslide Cheesecakes and Mini Turtle Cheesecakes! The possibilities are endless!

Mini cheesecakes are the best dessert for birthday parties, celebrations, Thanksgiving, Christmas and any other gathering. They are honestly easy enough for dessert any night of the week.

Nothing says fall like caramel apples but really I love this flavor combination any time of the year. I made my caramel topping with dulce de leche and whipping cream but you can easily use your favorite caramel sauce or make homemade!

Dulce de leche is usually found on the baking isle or near the Mexican sweetened condensed milk. I have also found it at Amazon.

You could also whip these Caramel Apple Mini Cheesecakes up for tailgating or game day parties. However, you don’t really need an excuse, just someone to share with because they are so irresistible!

I guess I love every kind of cheesecake and I’ve had my eye on this incredible Cinnamon Roll Cheesecake!

More Caramel Apple Desserts to Check Out:

• Caramel Apple Pie Cheesecake Shooters
• Caramel Apple Danish
• Caramel Apple Pie Cream Cheese Pie
• No Bake Caramel Apple Pudding with Gingersnap Crust ~ Brown Eyed Baker

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Print Recipe

4.41 from 25 votes

Caramel Apple Mini Cheesecakes

Caramel Apple Mini Cheesecakes are a favorite, bite- sized dessert for any occasion. These delicious mini vanilla cheesecakes are topped with caramel apples and toasted pecans. A great addition to any celebration or holiday dinner. 

Prep Time10 minutes mins

Cook Time25 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 35 minutes mins

Course: Desserts

Cuisine: American

Keyword: caramel apple, cheesecake, mini cheesecake, mini desserts

Servings: 12

Author: Milisa

Ingredients

• FOR THE CRUST:
• 9 graham crackers crushed
• 3 tablespoons melted butter
• FOR THE CHEESECAKE:
• 1 8 oz package cream cheese softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 tablespoons sour cream
• FOR THE TOPPING:
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 cup peeled and diced apples I used Gala
• 1/2 cup dulce de leche caramel
• 4 tablespoons heavy whipping cream
• 1/3 cup toasted pecans chopped

Instructions

• Preheat oven to 325 degrees.
• Mix crushed graham cracker crumbs and butter together until well combined. Spoon into mini cheesecake pan.
• Press crust into pan with a shot glass or small cup. Set aside.
• Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add sour cream and beat 1 minute.
• Spoon over crust.
• Bake 25 minutes or until cooked through.
• Place on a wire rack to cool to room temperature. Loosen edges with a knife and carefully remove from pan.
• While cheesecake is baking, add butter, diced apples and brown sugar to a skillet.
• Place over medium heat and cook for about 5 minutes, just until apples start to soften. Remove from heat and set aside.
• Combine dulce de leche and heavy whipping cream and microwave 1 minute. Whisk until smooth.
• When cheesecake is cooled, drizzle with caramel, top with apples and sprinkle with pecans.
• Refrigerate for 2 hours or until well chilled.
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