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.
1/2CupUnsalted butter,cold and diced into 1/2-inch cubes
For the Filling:
48 ounce packagesCream cheese,softened
1 1/2CupsGranulated sugar
4Large eggs
1/2CupSour cream
2teaspoonsVanilla extract
2TablespoonsFlour or Cornstarch
2PoundsMacnitosh apples,peeled, cored and coarsely chopped
4teaspoonsLemon 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)