Step-by-Step Instructions
Prepare the Crust
Preheat the oven to 325°F (163°C).
Line a mini muffin tin with paper liners.
In a small bowl, mix the graham cracker crumbs with melted butter until evenly moistened.
Press about 1 teaspoon of the mixture firmly into the bottom of each liner to form the crust.
Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar, vanilla extract, and egg, then mix until fully combined.
Stir in the finely chopped apple and ground cinnamon until evenly distributed.
Assemble and Bake
Spoon the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full.
Bake for 18 to 20 minutes, until the centers are set but still slightly jiggly.
Remove from the oven and allow to cool to room temperature.
Chill and Finish
Refrigerate the cheesecake bites for at least 2 hours to fully set.
Before serving, drizzle caramel sauce generously over each bite.
Tips for Best Results
Use tart apples like Granny Smith to balance the sweetness of the caramel.
Chop the apples very finely to ensure even texture and baking.
Avoid overbaking to keep the cheesecake creamy and smooth.
Chill thoroughly before serving so the bites hold their shape.
Variations and Additions
Add a pinch of nutmeg or allspice for extra warmth.
Top with chopped toasted pecans for added crunch.
Use salted caramel sauce for a sweet-salty contrast.
Replace graham crackers with vanilla wafers for a softer crust flavor.
Storage Information
Store cheesecake bites in an airtight container in the refrigerator for up to 4 days.
They are best served chilled.
Freezing is possible, but drizzle caramel after thawing for best texture.
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