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Mini Caramel Apple Cider Cheesecakes
Amy Faries • Mar 03, 2020
Crisp apple cider cookie crust with a delicious cheesecake filling and topped with apples and caramel sauce!
Can you say YUM?!
Oh my heavens these cheesecakes are mighty tasty! This is such a quick and easy cheesecake that is not only bite sized but can be made in a flash. Instead of using a traditional graham cracker crust I decided to grind up some Trader Joe's apple cider cookies and mix them with some butter for a spiced apple flavor. If you have never tried these cookies before you need to head to your local Trader Joe's ASAP and grab a box. They are tasty on their own but are versatile enough to use in many recipes. I went with a traditional cheesecake filling with a touch of cinnamon and topped it with some easy and yummy canned apples and a drizzle of caramel. However, if you are no where near a Trader Joe's and can't get your hands on these cookies you can always use graham crackers, butter, and some spices (cinnamon, ginger, nutmeg).
Easy Peasy
This was so easy to whip up that Lily really gave me no issues when it came to making them. The only thing she did not care for was the sound the food processor made when grinding up the apple cider cookies. She kept pointing at it and calling it a monster then running away....then running back. Other than that this recipe is a breeze to make. I made sure to have every element contain some sort of spiced flavor so that everything would flow beautifully together. My oh my it is so true about cheesecake tasting even better the second day! It's like all the flavors have time to meld together and become one. I gave the rest of these mini cheesecakes to my mother to take to one of the classes she helps teach at the Sheriff's office and they were in love! I told my mother they had to wait for the blog to be posted before I could share the recipe lol. How about that for the best taste testing possible?
Ingredients
Apple Cider Crust
1 cup (about 24 apple cider cookies)
4 TBS unsalted butter (melted)
Cheesecake
8 oz cream cheese (softened)
1/4 cup sugar
1 egg
1 Tsp vanilla extract
1/4 Tsp cinnamon
Topping
Canned apple pie filling
Caramel sauce
Instructions
-Step 1:
Preheat oven to 350 degrees and prepare cupcake tin with 12 liners.
-Step 2:
Finely grind cookies in a food processor until they have the same consistency of coffee grounds. Add butter and pulse a couple times in the food processor. Divide mixture evenly between the 12 cupcake tins (about 1 TBS in each). Press mixture down using your fingers or the bottom of a shotglass.
-Step 3: Using a large bowl and a hand mixer beat the cream cheese until smooth. Add the sugar to the cream cheese mixture and beat together until fully combined.
-Step 4: Add egg, vanilla, and cinnamon to your mixture and beat together. Scrape down the sides of the bowl to ensure that everything is fully incorporated.
-Step 5: Divide this mixture between your 12 muffin tins and pour on top of your apple cider cookie layer.
-Step 6: Add 1 Tsp of apple pie filling on top of the cream cheese mixture, and swirl with a toothpick.
-Step 7: Place into the oven for about 20 minutes or until the centers are set.
-Step 8: Allow the cheesecakes to fully cool then drizzle with caramel sauce. Then place them into the fridge for at least 2 hours. As with most cheesecakes they taste the best the next day, but feel free to eat right after the 2 hours.
**Store in the fridge in an airtight container for up to 5 days**New Par
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