Mini Caramel Apple Cheesecakes

• Vegetarian

• Produce

  • 1 Apple, large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup Caramel ice cream topping
  • 1/2 tsp Cinnamon, ground
  • 1 Dash Cloves, ground
  • 11 tbsp Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 cup Graham cracker crumbs

• Dairy

  • 5/16 cup Butter
  • 2 (8 ounce packages Cream cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• ¼ teaspoon ground cinnamon
• ¼ cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• ½ cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 large apple, peeled and finely chopped
• 1 tablespoon butter
• 1 tablespoon sugar
• ¼ teaspoon ground cinnamon
• Dash ground cloves
• ½ cup caramel ice cream topping

Directions

• Preheat oven to 350°. Line 12 muffin cups with paper liners.
• In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
• Bake 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes. Then transfer to the fridge to chill. As with most cheesecakes, theyre even better the next day.
• To serve, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat 4-5 minutes or until tender; stir in caramel topping. Spoon over cheesecakes to serve.