CARAMEL-APPLE MINI CHEESECAKES

CARAMEL-APPLE MINI CHEESECAKES

Yield: Makes 6 mini cheesecakes

Ingredients:

Crust:
9 full sheet graham crackers (1 package)
¼ cup butter, melted
1 tablespoon granulated sugar
⅛ teaspoon ground cinnamon

Cheesecake:
1 - 8 oz package cream cheese, softened
1 large egg
¼ cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon sour cream
¼ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
⅓ cup grated apple

Caramel-Apple Topping:
1 apple of your choice, thinly sliced
½ cup caramel sauce
⅛ teaspoon ground cinnamon

Instructions:

Preheat oven to 325°F.

Add graham crackers to a food processor; process until crackers turn to crumbs. In a medium bowl, combine graham cracker crumbs, melted butter, sugar and cinnamon; mix well.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar together on medium-high speed. Add sour cream, vanilla and beat until combined. Reduce to medium speed and add egg, mixing until just combined.

Spray muffin tin with non-stick cooking spray. Add about 1 heaping tablespoon of graham cracker crumbs to the bottom of each muffin cavity. Top with ¼ cup of batter. Bake for about 20-25 minutes until cheesecakes are set.

While cheesecakes are cooling, prepare caramel-apple topping. In a medium bowl, combine sliced apples, caramel sauce and cinnamon. Mix well to combine. Add caramel-apple topping to each mini cheesecake, serve immediately or refrigerate until ready to serve.