Apple and Caramel Mini Cheesecakes are the favorite desserts for any occasion. These delicious mini vanilla cheesecakes are topped with caramelized apples and toasted nuts. A great addition to any celebration or dinner party.
FOR THE CRUST:
9 graham crackers, crushed
3 tablespoons of melted butter
FOR THE CHEESECAKE:
1 8-ounce package cream cheese, softened
1/4 cup of sugar
1 teaspoon vanilla
2 tablespoons of sour cream
FOR THE DECK:
1 tablespoon of butter
2 tablespoons of brown sugar
1 cup peeled and diced apples (use Gala)
1/2 cup of dulce de leche candy
4 tablespoons of heavy whipped cream
1/3 cup toasted nuts, chopped
Preheat the oven to 325 degrees.
Mix crushed graham cracker crumbs and butter until well combined. Place in a mini cheesecake pan.
Press the crust into the pan with a small glass or cup. Set aside.
Add the cream cheese and sugar to a mixing bowl and beat on medium speed until the cream cheese is smooth. Add the egg and vanilla and continue beating until the egg is incorporated. Add the sour cream and beat for 1 minute.
Spoon over the crust.
Bake for 25 minutes or until well cooked.
Place on a wire rack to cool to room temperature. Loosen the edges with a knife and carefully remove it from the pan.
While baking the cheesecake, add butter, diced apples and brown sugar to a skillet.
Place over medium heat and bake for about 5 minutes, until the apples begin to soften. Remove from heat and set aside.
Combine the dulce de leche and heavy whipped cream and heat in the microwave for 1 minute. Beat until smooth.
When the cheesecake cools, sprinkle with caramel, cover with apples and sprinkle with nuts.
Refrigerate for 2 hours or until very cold.