Talk about delicious in every way!
Caramel Apple Cheesecake Recipe
Why is fall my favorite season? The food of course! I get so excited this time of year for the caramel apples, the pumpkin pie and just the delicious scent in my house from all the fall baking. It’s that time of year that you know you’ll need to get the big container of cinnamon because it’s going in everything. Since caramel apples are one of the first things I crave this time of year I decided to combine them with another one of my favorite desserts, cheesecake! And this time we are going mini by using muffin pans instead of a springform pan. They are easier to serve (no cutting slices), they are better for portion control, and really they’re just so much cuter. Yes, the caramel sauce drizzle is definitely a must (and I’d say a generous amount), but if you’re not into the whole salted caramel flavor thing, then just use the regular. And be sure to check out the link in the recipe for the salted caramel sauce recipe (which again, you can make unsalted) because it shows photos of all the stages of cooking caramel sauce so you’ll know what to watch for so it isn’t under-cooked/doesn’t burn. Enjoy!
Tips for Caramel Apple Mini Cheesecakes
Use a food processor for creating your crumbs, then add melted butter for your graham cracker crust. Use apple pie filling instead of chopped apples—but skip the extra sugar in streusel. Add pecans or almonds to your streusel. Watch your cheesecake filling carefully as you use your electric mixer in a large bowl. You want it smooth, but not too many air bubbles.
