Ingredients:

  • 150g Graham cracker crumbs
  • 60g Unsalted butter, melted
  • 25g Granulated sugar
  • 1g Ground cinnamon
  • 450g Full-fat cream cheese, room temperature
  • 100g Granulated sugar
  • 120g Sour cream, room temperature
  • 5ml Pure vanilla extract
  • 2 Large eggs, room temperature
  • 10g All-purpose flour
  • 250g Granny Smith apples, finely diced
  • 15g Unsalted butter
  • 15g Brown sugar
  • 2g Ground cinnamon
  • 60ml Salted caramel sauce

Instructions:

  1. Preheat oven to 325°F (160°C) and line a 12-count muffin tin with paper liners.
  2. Combine graham cracker crumbs, 60g melted butter, 25g sugar, and 1g cinnamon. Press 1.5 tablespoons into each liner and bake for 5 minutes. Remove and cool.
  3. In a large bowl, beat the room-temperature cream cheese and 100g granulated sugar for 2 minutes until smooth and aerated.
  4. Mix in the sour cream, vanilla extract, and flour until just combined.
  5. Add eggs one at a time, mixing on low speed until just incorporated to avoid adding excess air.
  6. In a small skillet, sauté diced apples with 15g butter, brown sugar, and 2g cinnamon over medium heat for 3-5 minutes until crisp-tender. Let cool slightly.
  7. Divide the cheesecake batter among the 12 liners. Top each with the sautéed apple mixture.
  8. Bake for 15-18 minutes until the edges are set but the centers have a slight jiggle. Cool at room temperature, then chill for at least 4 hours.
  9. Before serving, drizzle each mini cheesecake with salted caramel sauce.