Caramel Apple Cheesecake Cups
Fall in love with every bite of these Caramel Apple Cheesecake Cups! 🍁🍰🍏 A delightful twist on a classic favorite.
Ingredients:
12 Pecan Sandies (trimmed to fit in the muffin tin)
16 ounces cream cheese, at room temperature
½ cup granulated sugar
2 eggs
1/2 tsp. vanilla extract
½ cup sour cream
2.5 oz freeze dried apples, roughly crushed
1 cup Kraft Caramel Bits
1 TBSP flour
Directions:
Preheat oven to 275°F.
Line muffin tin with cupcake liners (preferably white).
Place a trimmed Pecan Sandy at the bottom of each cupcake liner.
Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition. Scrape down the bowl as needed.
Mix in vanilla extract until fully combined.
Add sour cream and beat until incorporated.
Mix in the freeze-dried apple pieces.
In a medium-sized bowl, toss together the 1 cup of Caramel Bits and the 1 TBSP flour until the bits are coated. Fold in the flour-covered Caramel Bits into the batter.
Fill cheesecake batter to the top of each cup.
Bake for 22 minutes, rotating halfway through.
Remove from oven and let cool to room temperature.
For the Caramel Topping:
11 oz Kraft Caramel Bits
2 TBSP water
In a medium saucepan over medium-low heat, melt the Caramel Bits and water until smooth.
Spoon caramel over the top of each cheesecake cup.
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
Kcal: 320 kcal | Servings: 12 servings
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