Caramel Apple Crumble Cheesecake Cups
Caramel Apple Crumble Cheesecake Cups
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
For the Apple Crumble Topping
- 1 apples, large, such as Granny Smith or Honeycrisp, peeled, cored, and diced small
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Garnish
- 1/2 cup heavy cream, cold, for whipped cream
- 1 tablespoon powdered sugar, optional, for whipped cream
- 1/4 cup caramel sauce, warmed, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. For easier removal, you can lightly spray the liners with cooking spray.
⏱️ 5 min•🌡️ 350
- 2
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 1/4 cup of melted unsalted butter. Mix until well combined and the mixture resembles wet sand. Divide the mixture evenly among the 6 muffin cups, pressing it firmly into the bottom of each liner to form a compact crust.
⏱️ 5 min
- 3
Bake the crusts for 5 minutes. This helps set the crust and prevents it from becoming soggy. Remove from oven and let cool slightly while you prepare the filling.
⏱️ 5 min•🌡️ 350
- 4
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add 1/4 cup of granulated sugar and beat until just combined, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 5
Beat in the large egg until just incorporated. Do not overmix. Stir in the vanilla extract and sour cream until the mixture is smooth and lump-free.
⏱️ 2 min
- 6
Divide the cheesecake filling evenly over the baked graham cracker crusts in the muffin tin, filling each cup about two-thirds full.
⏱️ 2 min
- 7
Prepare the apple crumble topping: In a separate small bowl, combine the diced apples, light brown sugar, all-purpose flour, and ground cinnamon. Toss to coat the apples evenly.
⏱️ 5 min
- 8
Add the cold unsalted butter pieces to the apple mixture. Using your fingertips or a pastry blender, work the butter into the apple mixture until it forms a crumbly topping with pea-sized pieces of butter.
⏱️ 5 min
- 9
Evenly sprinkle the apple crumble topping over the cheesecake filling in each cup.
⏱️ 1 min
- 10
Bake for 20-25 minutes, or until the edges of the cheesecake are set and the center has a slight jiggle. The crumble topping should be golden brown. Remove from oven and let cool completely in the muffin tin on a wire rack.
⏱️ 25 min•🌡️ 350
- 11
Once cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow them to fully set.
⏱️ 120 min
- 12
Just before serving, prepare the whipped cream: In a cold bowl, beat the cold heavy cream with an electric mixer until soft peaks form. If desired, add the powdered sugar and beat until stiff peaks form. Top each chilled cheesecake cup with a dollop of whipped cream and generously drizzle with warmed caramel sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramel Apple Crumble Cheesecake Cups
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
For the Apple Crumble Topping
- 1 apples, large, such as Granny Smith or Honeycrisp, peeled, cored, and diced small
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Garnish
- 1/2 cup heavy cream, cold, for whipped cream
- 1 tablespoon powdered sugar, optional, for whipped cream
- 1/4 cup caramel sauce, warmed, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. For easier removal, you can lightly spray the liners with cooking spray.
⏱️ 5 min•🌡️ 350 - 2
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 1/4 cup of melted unsalted butter. Mix until well combined and the mixture resembles wet sand. Divide the mixture evenly among the 6 muffin cups, pressing it firmly into the bottom of each liner to form a compact crust.
⏱️ 5 min - 3
Bake the crusts for 5 minutes. This helps set the crust and prevents it from becoming soggy. Remove from oven and let cool slightly while you prepare the filling.
⏱️ 5 min•🌡️ 350 - 4
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add 1/4 cup of granulated sugar and beat until just combined, scraping down the sides of the bowl as needed.
⏱️ 3 min - 5
Beat in the large egg until just incorporated. Do not overmix. Stir in the vanilla extract and sour cream until the mixture is smooth and lump-free.
⏱️ 2 min - 6
Divide the cheesecake filling evenly over the baked graham cracker crusts in the muffin tin, filling each cup about two-thirds full.
⏱️ 2 min - 7
Prepare the apple crumble topping: In a separate small bowl, combine the diced apples, light brown sugar, all-purpose flour, and ground cinnamon. Toss to coat the apples evenly.
⏱️ 5 min - 8
Add the cold unsalted butter pieces to the apple mixture. Using your fingertips or a pastry blender, work the butter into the apple mixture until it forms a crumbly topping with pea-sized pieces of butter.
⏱️ 5 min - 9
Evenly sprinkle the apple crumble topping over the cheesecake filling in each cup.
⏱️ 1 min - 10
Bake for 20-25 minutes, or until the edges of the cheesecake are set and the center has a slight jiggle. The crumble topping should be golden brown. Remove from oven and let cool completely in the muffin tin on a wire rack.
⏱️ 25 min•🌡️ 350 - 11
Once cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow them to fully set.
⏱️ 120 min - 12
Just before serving, prepare the whipped cream: In a cold bowl, beat the cold heavy cream with an electric mixer until soft peaks form. If desired, add the powdered sugar and beat until stiff peaks form. Top each chilled cheesecake cup with a dollop of whipped cream and generously drizzle with warmed caramel sauce.
⏱️ 5 min