Cheesecake is the ultimate comfort food. These individual caramel apple cheesecake bites are a perfect fall treat, and this delicious miniature dessert is perfect for sharing.

The combination of apple, a creamy center and crunchy crumb topping will have you reaching for more than one of these bit size desserts. Just try to leave a few for your friends and family. I know. It’s so hard to do.

Oh, how I do so love fall baking!

Caramel Apple Cheesecake Bites

makes 12 individual cheesecakes

Ingredients:

For crust:
1 1/2 cup of graham cracker crumbs
4 Tablespoons of butter, melted
2 TBS sugar

For filling:
2 packages cream cheese, room temperature
½ cup sugar
2 eggs
1 tsp vanilla extract

For apple topping:
2 granny smith apples, peeled and chopped finely
½ tsp cinnamon
¼ tsp nutmeg
2 TBS sugar
½ cup brown sugar
½ cup flour
¼ cup quick cooking oats
¼ cup butter, melted
caramel sauce, for garnish

Directions:

Preheat oven to 350 degrees.

For the crust, add graham cracker crumbs, sugar, and melted butter to medium bowl; mix thoroughly to incorporate the butter and ‘wet’ the crumbs.

Using a 12 space muffin tin, add liners, spray lightly with nonstick spray. Add 1 heaping TBS of graham cracker mixture to the bottom of each liner; press firmly to pack down; repeat for all liners; set aside.
To prepare the apples; add chopped apples, cinnamon, nutmeg, 2 TBS sugar to a bowl; toss to combine; set aside while you continue preparing.

For the cheesecake filling; with a stand mixer or electric mixer, add cream cheese and ½ cup sugar; beat to combine until smooth. Add eggs one at a time, beating after each. Add vanilla; beat for a few more seconds to combine. Pour cream cheese mixture on top of graham cracker crusts until just below the top of the liner (about three-fourths full); set aside.

In another bowl, for the rest of the topping, add ½ cup brown sugar, flour, oats, and ¼ cup melted butter. Use a pastry blender or fork and cut into ingredients until combined and formed into a coarse crumble.

Using the apple mixture, add a heaping TBS on top of each cheesecake. Then, add a heaping TBS of crumble mixture on top of the apples. You can add more if you desire.

Place into oven and bake for 30-35 minutes or until browning on the top. Remove from oven and allow to cool in the pan for 15 minutes on a wire rack. Carefully remove each cheesecake from muffin tin, and set on the wire rack. Cool for 20-30 more minutes on the counter. Transfer cheesecakes to refrigerator and allow to sit for at least 2 hours.

When ready to serve, remove from fridge, set on tray/dish, and drizzle each cheesecake with caramel sauce/topping.

You could even add a little salt to the caramel to really put this over the top!

Caramel Apple Cheesecake Bites

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Ingredients

  

For crust:

• 1 1/2 cup of graham cracker crumbs
• 4 Tablespoons of butter melted
• 2 TBS sugar

For filling:

• 2 packages cream cheese room temperature
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla extract

For apple topping:

• 2 granny smith apples peeled and chopped finely
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 TBS sugar
• ½ cup brown sugar
• ½ cup flour
• ¼ cup quick cooking oats
• ¼ cup butter melted
• caramel sauce for garnish

Instructions

 

• Preheat oven to 350 degrees.
• For the crust, add graham cracker crumbs, sugar, and melted butter to medium bowl; mix thoroughly to incorporate the butter and ‘wet’ the crumbs.
• Using a 12 space muffin tin, add liners, spray lightly with nonstick spray. Add 1 heaping TBS of graham cracker mixture to the bottom of each liner; press firmly to pack down; repeat for all liners; set aside. To prepare the apples; add chopped apples, cinnamon, nutmeg, 2 TBS sugar to a bowl; toss to combine; set aside while you continue preparing.
• For the cheesecake filling; with a stand mixer or electric mixer, add cream cheese and ½ cup sugar; beat to combine until smooth. Add eggs one at a time, beating after each. Add vanilla; beat for a few more seconds to combine. Pour cream cheese mixture on top of graham cracker crusts until just below the top of the liner (about three-fourths full); set aside.
• In another bowl, for the rest of the topping, add ½ cup brown sugar, flour, oats, and ¼ cup melted butter. Use a pastry blender or fork and cut into ingredients until combined and formed into a coarse crumble.
• Using the apple mixture, add a heaping TBS on top of each cheesecake. Then, add a heaping TBS of crumble mixture on top of the apples. You can add more if you desire.
• Place into oven and bake for 30-35 minutes or until browning on the top. Remove from oven and allow to cool in the pan for 15 minutes on a wire rack. Carefully remove each cheesecake from muffin tin, and set on the wire rack. Cool for 20-30 more minutes on the counter. Transfer cheesecakes to refrigerator and allow to sit for at least 2 hours.
• When ready to serve, remove from fridge, set on tray/dish, and drizzle each cheesecake with caramel sauce/topping.
• You could even add a little salt to the caramel to really put this over the top!

Tried this recipe?Let us know how it was!