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Mini Caramel Apple Cheesecakes: A Cozy Fall Delight

Delightful Mini Caramel Apple Cheesecakes blend creamy cheesecake, spiced apple, and crunchy oat topping, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs Can substitute with crushed cookies or shortbread.
  • ½ cup rolled oats Quick oats can be used as an alternative.
  • ⅓ cup brown sugar Can substitute with white sugar.
  • 1/2 cup melted butter Margarine can be used as a substitute.
For the Cheesecake Filling
  • 16 ounces cream cheese Ensure it is softened for easy blending.
  • 2 tablespoons cornstarch Can be omitted in small amounts.
  • 1 teaspoon vanilla extract Adjust to taste.
  • ⅓ cup white sugar Can substitute with brown sugar.
For the Apple Topping
  • 1 cup chopped apples Any firm apple variety works.
  • ½ cup rolled oats
  • ½ teaspoon cinnamon Nutmeg can be added for extra flavor.
  • 2 tablespoons melted coconut oil Can substitute with unsalted butter.
For the Drizzle
  • 1 cup caramel sauce Store-bought or homemade.

Equipment

  • Muffin Tin
  • mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Combine melted butter, graham cracker crumbs, rolled oats, and brown sugar in a mixing bowl until fully incorporated.
  3. Line a muffin tin with paper liners and distribute the crust mixture evenly, pressing firmly. Bake for 8-10 minutes.
  4. Allow the crusts to cool for 10 minutes.
  5. In a mixing bowl, beat cream cheese, cornstarch, vanilla extract, white sugar, and brown sugar until smooth.
  6. Spoon cheesecake filling into each cooled crust, filling them about ¾ full.
  7. Combine chopped apples, rolled oats, cinnamon, and melted coconut oil in a bowl until well-coated.
  8. Distribute the apple topping over the cheesecake filling, pressing down slightly.
  9. Bake for 20-25 minutes or until the filling is set and tops are golden.
  10. Cool in the tin for 30 minutes, then chill for at least 4 hours in the refrigerator.
  11. Drizzle with caramel sauce before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These Mini Caramel Apple Cheesecakes are make-ahead friendly and perfect for gatherings. Store in an airtight container for freshness.

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