Ingredients:

  • 150g (1.5 cups) Graham Cracker Crumbs
  • 45g (3 tbsp) Granulated Sugar (for crust)
  • 85g (6 tbsp) Unsalted Butter, melted
  • 1g (1/4 tsp) Fine Sea Salt
  • 450g (16 oz) Full-Fat Cream Cheese, room temperature
  • 100g (1/2 cup) Granulated Sugar (for filling)
  • 2 Large Eggs (approx 100g), room temperature
  • 5ml (1 tsp) Pure Vanilla Extract
  • 60g (1/4 cup) Sour Cream
  • 2 Medium Granny Smith Apples, peeled and finely diced (approx 280g prepared)
  • 30g (2 tbsp) Unsalted Butter (for apples)
  • 50g (1/4 cup) Light Brown Sugar
  • 2g (1/2 tsp) Ground Cinnamon
  • 60ml (1/4 cup) Caramel Sauce

Instructions:

  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, 45g granulated sugar, melted butter, and sea salt. Press the mixture firmly into the bottom of each liner using a shot glass and bake for 5 minutes.
  3. In a mixing bowl, beat room-temperature cream cheese and 100g granulated sugar until smooth. Add eggs one at a time on low speed, then fold in vanilla extract and sour cream.
  4. Distribute the cheesecake batter over the pre-baked crusts and bake for an additional 15 minutes until the edges are set but the centers slightly jiggle.
  5. While cheesecakes cool, sauté diced apples in 30g butter, brown sugar, and cinnamon over high heat until caramelized and glazed.
  6. Top each cooled cheesecake bite with a spoonful of the spiced apples and a drizzle of caramel sauce before serving.