Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 3 tbsp (42g) Unsalted butter, melted
  • 1 tbsp (12g) Granulated sugar
  • 0.5 tsp Ground cinnamon
  • 16 oz (450g) Full-fat cream cheese, completely softened
  • 0.5 cup (100g) Granulated sugar
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla bean paste or extract
  • 0.25 cup (60g) Sour cream
  • 2 medium Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) Unsalted butter
  • 0.25 cup (50g) Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • 0.25 cup (60ml) Prepared salted caramel sauce

Instructions:

  1. Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and 0.5 teaspoon cinnamon. Press the mixture firmly into the bottom of the muffin liners and par-bake for 5 minutes to set the crust.
  3. In a large mixing bowl, beat the softened cream cheese solo until completely smooth. Add 0.5 cup granulated sugar and continue beating until the protein structures are broken down and the mixture is fluffy.
  4. Add the eggs one at a time, followed by the vanilla bean paste and sour cream. Mix on low speed to maintain an ultra-smooth emulsion without incorporating excess air bubbles.
  5. Divide the cheesecake batter evenly among the 12 muffin cups. Bake for 15 minutes or until the edges are set and the centers have a slight jiggle.
  6. While the cheesecakes bake, melt 2 tablespoons of butter in a medium skillet over high heat. Add the diced apples, brown sugar, and 1 teaspoon of cinnamon. Sauté rapidly for 5-7 minutes until the juices evaporate and the apples achieve a mahogany caramelization.
  7. Allow the cheesecakes to cool at room temperature, then chill in the refrigerator for at least 2 hours.
  8. Before serving, top each mini cheesecake with a generous spoonful of the sautéed apples and a drizzle of salted caramel sauce.