Caramel Apple Cheesecakes

Caramel Apple Cheesecakes


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Apple pie might be considered a Fall treat, but this caramel apple cheesecake is perfect any time of the year.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • For Crust:
  • 1/2 C. granulated sugar
  • 1 C. crushed graham crackers
  • 3 tablespoons butter, melted
  • For Filling:
  • 16 oz. cream cheese, softened
  • 2 eggs
  • 2 T. sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • For Topping:
  • 1/4 C. butter
  • 1/2 C. sugar
  • 1 tsp. fresh lemon juice
  • 5 large Granny Smith apples, peeled and diced into ΒΌ inch chunks
  • 1 T. cinnamon

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Preheat oven to 350 degrees and line a cupcake pan with baking cups. Mix all ingredients for the crust in a small bowl and then divide evenly into each cupcake tine cup (should make 12). Press firmly to form a thick base. In a large bowl, beat cream cheese until smooth. Then blend in sugar and sour cream. Mix in eggs, one at a time, and then add vanilla. Beat until light and fluffy. Spoon batter into baking cups, filling about 2/3 way full. Bake for 25 minutes. While baking, melt butter for topping in a large skillet over medium heat. Add in the sugar and lemon juice, stirring constantly with a wooden spoon. Cook for about 5 minutes or until mixture turns a light golden brown. Add apple wedges and cinnamon stirring often and cook for 15 minutes or until apples are tender and caramelized. Remove from heat and set aside to cool. Removed cheesecakes from oven and allow to cool. Remove from tin and cover each cheesecake with apple topping.

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