these cheesecakes are the perfect fall treat; cheesecake with a swirl of caramel, fresh Michigan apples and a buttery crumble, sweet crumble. you can make them bite-sized or a full pie!
*optional – top them off with my homemade whipped cream
I just really, really love my tartlet tray from bon COOK. I've been using it to make mini/bite-sized everything! literally... everything. it is, along with all of bon COOK's stuff, the most convenient cooking equipment. I don't have to mess around with cooking spray or cupcake/muffin liners and after I pop whatever I am making out of the tartlet cavities, there is no mess! cleanup consists of wiping the tartlet tray down with a wet paper towel.
mini caramel apple cheesecakes
yields: 30 mini cheesecakes prep time: 15 minutes bake time: 30 minutes cool time: 2 hours
1 cup graham cracker crumbs
½ stick butter, melted
2 Tbsp. white sugar
¾ tsp. kosher salt
2 [8 oz.] blocks of cream cheese, softened
2 large eggs
¼ cup plain Greek yogurt
¼ cup caramel sauce*
¼ cup white sugar
1 tsp. vanilla extract
½ tsp. kosher salt
¼ tsp. cinnamon
2 honeycrisp apples, peeled and diced small
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup old-fashioned oats
½ tsp. cinnamon
¼ tsp. kosher salt
1 stick butter, cold and cubed
Preheat the oven to 325°. Place a bon COOK medium-tartlet tray on a perforated baking sheet.
*if you don’t have bon COOK products, prepare a muffin tray with liners
In a large bowl, mix together all the graham cracker crust ingredients.
Distribute 1 Tbsp. of the mixture into each of the tartlet cavities, pushing it down with the shaper to form a base.
In the bottom of stand mixer, beat the cream cheese until light and fluffy.
With the mixer running, add the eggs, one at a time and the remaining filling ingredients.
Evenly distribute the filling into the tartlet cavities, filling them 90% of the way.
In a large bowl, whisk together the topping ingredients [brown sugar, flour, oats, cinnamon, salt].
Add the cubed butter and either using your fingers or a pastry cutter, break it up into the mixture until a crumble forms.
Top each cavity with a layer of cubed apples and a layer of the crumble topping.
Bake for 30 minutes, or until the cheesecakes are no longer jiggly.
Let cool and then refrigerate for at least 2 hours, or until ready to eat!