Caramel Apple Cheesecake Cups

Caramel Apple Cheesecake Cups

Fall in love with every bite of these Caramel Apple Cheesecake Cups! 🍁🍰🍏 This delightful twist on a classic favorite combines the rich, creamy texture of cheesecake with the sweet, buttery taste of caramel and the warm flavor of apples. As the leaves change color and the air turns crisp, there’s nothing quite like indulging in a dessert that captures the essence of autumn. Perfect for gatherings or a cozy night in, these cups will surely impress family and friends alike.

The beauty of these cheesecake cups lies not only in their taste but also in their presentation. Each cup is perfectly portioned, making them an ideal dessert for any occasion. The buttery pecan sandy crust provides a delightful crunch that pairs beautifully with the smooth cheesecake filling. And let’s not forget the luscious caramel topping that drizzles over each cup, adding an extra layer of sweetness. These treats are as visually appealing as they are delicious, making them a wonderful addition to your dessert table.

Making these Caramel Apple Cheesecake Cups is surprisingly simple, and they require minimal prep time. Whether you’re an experienced baker or just starting, this recipe is approachable and rewarding. So, roll up your sleeves and get ready to create a dessert that celebrates the flavors of fall! With a few basic ingredients and a little patience, you’ll have a delightful treat that’s sure to become a new favorite.

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Caramel Apple Cheesecake Cups Recipe

Ingredients:

• 12 Pecan Sandies (trimmed to fit in the muffin tin)
• 16 ounces cream cheese, at room temperature
• ½ cup granulated sugar
• 2 eggs
• ½ tsp. vanilla extract
• ½ cup sour cream
• 2.5 oz freeze-dried apples, roughly crushed
• 1 cup Kraft Caramel Bits
• 1 TBSP flour

Directions:

1. Preheat the oven to 275°F.
2. Line a muffin tin with cupcake liners (preferably white).
3. Place a trimmed Pecan Sandy at the bottom of each cupcake liner.
4. Using a stand mixer, beat the cream cheese and sugar on medium-high speed for about 5 minutes.
5. Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the bowl as needed.
6. Mix in the vanilla extract until fully combined.
7. Add the sour cream and beat until incorporated.
8. Mix in the freeze-dried apple pieces.
9. In a medium-sized bowl, toss together the 1 cup of Caramel Bits and the 1 TBSP of flour until the bits are coated. Fold the flour-covered Caramel Bits into the batter.
10. Fill the cheesecake batter to the top of each cup.
11. Bake for 22 minutes, rotating halfway through.
12. Remove from the oven and let cool to room temperature.

For the Caramel Topping:

• 11 oz Kraft Caramel Bits
• 2 TBSP water

1. In a medium saucepan over medium-low heat, melt the Caramel Bits and water until smooth.
2. Spoon caramel over the top of each cheesecake cup.
3. Chill in the fridge in muffin tins for at least 4 hours or overnight.

Prep Time: 20 minutes
Cooking Time: 22 minutes
Total Time: 42 minutes + chilling
Calories: 320 kcal
Servings: 12 servings

Enjoy your delicious Caramel Apple Cheesecake Cups!

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