Ingredients
Scale
Caramel Layer
- 1 recipe caramel sauce
- 3 tbsp (24g) all-purpose flour
Crust
- 1 cup (134g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 1/4 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, melted
Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (112g) light brown sugar
- 2 tbsp (16g) all-purpose flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
Apples
- 2 cups (213g) diced Granny Smith apples
- 1 tsp fresh lemon juice
- 2 tbsp (28g) light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Additional caramel sauce, for drizzling
Instructions
- Make the caramel sauce according to the recipe. Pour 1/2 cup into a bowl with flour for the filling; refrigerate the rest.
- Preheat oven to 325°F. Prepare cupcake liners and mix crust ingredients. Divide into liners, press down, bake 5 minutes, then cool.
- Reduce oven to 300°F. Mix cream cheese, brown sugar, and flour. Add sour cream and vanilla, then eggs one at a time. Divide caramel-flour mixture into liners, pour filling on top.
- Bake 20 minutes, turn off oven and leave door closed 10 minutes. Cool 15-20 minutes, then refrigerate to finish cooling.
- Cook apples with lemon juice, sugar, cinnamon, and nutmeg until tender. Spoon over cooled cheesecakes, drizzle with remaining caramel sauce.
- Serve warm or store in an airtight container for 4-5 days.
Notes
- For best flavor, serve cheesecakes with warm apples.
- Pre-cook apples for make-ahead convenience; reheat before serving.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian