Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 can apple pie filling (20–21 ounces)
- 1/2 cup caramel sauce
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Place liners in a muffin pan or grease with cooking spray.
- In a small bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well mixed.
- Press a spoonful of the crumb mixture into the bottom of each muffin liner. Bake for 5 minutes, then reduce oven temperature to 300°F.
- Chop the apple pie filling into finer pieces. Mix in cinnamon and caramel sauce; set aside.
- In a large bowl, beat cream cheese until smooth and fluffy. Add vanilla, sugar, and eggs one at a time, beating until combined.
- Add a layer of the apple pie filling mixture to each crust-lined cup.
- Fill each cup about 3/4 full with the cream cheese mixture.
- Bake at 300°F for 20-25 minutes until set.
- Cool to room temperature, then refrigerate for at least 3 hours before serving.
Notes
These mini cheesecakes are perfect for autumn and make a delightful bite-sized dessert. Chilling them for several hours improves texture and flavor. Use fresh caramel sauce for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg