Caramel Apple Cheesecake Cupcakes

Creamy little cheesecake bites topped with an apple crumb topping and caramel drizzle! These Caramel Apple Cheesecake {Cupcakes} are the perfect fancy little bite sized dessert for your next gathering.

Course Dessert

Cuisine American

Keyword Autumn Dessert,streusal topping,apples,bite sized dessert

Prep Time 30

Cook Time 30

Total Time 1

Servings cupcakes

Calories 193kcal

Author Nicole Crocker

Ingredients

For the Crust:

2 1/2 Cups Graham cracker crumbs
5 Tablespoons Granulated sugar
1/2 teaspoon Ground cinnamon
1 Stick Unsalted butter melted

For the Crumb Topping:

1 Cup All-purpose flour
1/2 Cup Quick oats
1/2 Cup + 4 Tablespoons Packed light-brown sugar
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/2 Cup Unsalted butter ,cold and diced into 1/2-inch cubes

For the Filling:

4 8 ounce packages Cream cheese ,softened
1 1/2 Cups Granulated sugar
4 Large eggs
1/2 Cup Sour cream
2 teaspoons Vanilla extract
2 Tablespoons Flour or Cornstarch
2 Pounds Macnitosh apples ,peeled, cored and coarsely chopped
4 teaspoons Lemon juice

Caramel Topping:

Link for caramel sauce in directions or store bought may be used

Instructions

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, stir together graham cracker crumbs, sugar and cinnamon. Add butter and stir with a fork to moistened. Divide mixture among 32 paper lined muffin cups. (I used about a tablespoon full). Press into the bottom of cup with fingers. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.

For the crumb topping:

In a mixing bowl, stir together flour, quick oats, brown sugar, cinnamon, and salt. Add cold butter and using a fork press butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.

For the filling:

In a bowl, toss chopped apples with lemon juice, set aside. (This well help prevent the apples from browning)
In a large mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream, vanilla and flour.

Assemble cheesecakes:

Divide cheesecake batter evenly among 32 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full).
Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the crumb topping over the tops.
Bake in preheated oven 25-30 minutes. Remove from oven and cool to room temperature 30 minutes.
Transfer to the refrigerator and chill 3 hours.
Drizzle caramel sauce over top and serve. (Store left over caramel sauce in the refrigerator)

Nutrition