Caramel Cheesecakes

Caramel Apple Crisp Cheesecake is the ultimate fall dessert, combining all the cozy flavors of the season into one decadent treat. A crunchy almond crust is topped with a creamy caramel cheesecake filling and then finished with a luscious homemade caramel sauce. It’s the perfect dessert to impress family and friends during the holidays, offering a wonderful mix of textures and flavors.

Caramel Apple Crisp Cheesecake: A Fall Dessert Masterpiece

Though this dessert has a few steps, it’s easier to prepare than you might think. The result is well worth the effort, as the combination of a buttery almond crust, creamy cheesecake, and rich caramel sauce creates a show-stopping treat that everyone will love. Each bite is a delightful blend of creamy, crunchy, and sweet!

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Chilling Time: 1 hour
Servings: 12
Equipment: Muffin tin, mixing bowls, saucepan

Caramel Apple Crisp Cheesecake

This Caramel Apple Crisp Cheesecake is a delightful dessert that brings together the best of fall flavors with minimal effort. It’s perfect for gatherings or any time you want to impress with a rich, creamy treat!

Ingredients:

For the Cheesecake:

• 19 ounces cream cheese, softened
• 3 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Caramel:

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1/2 cup evaporated milk

For the Crust:

• 1 cup almond meal
• 1/2 cup slivered almonds, crushed
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 cup melted butter

Directions:

For the Crust:

1. Preheat the oven to 350°F. Line a muffin tin with liners.
2. In a mixing bowl, combine the almond meal, crushed slivered almonds, sugar, sea salt, cinnamon, and baking soda. Stir in the melted butter until fully incorporated.
3. Press the almond mixture into the bottom of each muffin liner.
4. Bake for 10 minutes to set the crust, then reduce the oven temperature to 300°F.

For the Cheesecake:

1. In a large bowl, beat the softened cream cheese, vanilla extract, sugar, and eggs together until the mixture becomes light and fluffy.
2. Spoon the cheesecake mixture over the almond crusts in the muffin tin.
3. Bake for 40 minutes or until the center is set and the tops are slightly golden.
4. Remove from the oven and allow the cheesecakes to cool. The center will sink slightly, creating the perfect well for the caramel topping.

For the Caramel:

1. While the cheesecakes are baking, make the caramel sauce. In a medium saucepan, combine the granulated sugar and 2 tablespoons of water over medium-high heat. Stir gently until the sugar dissolves, about 3 minutes.
2. Stop stirring and continue cooking for about 10 minutes until the sugar turns the color of light brown sugar.
3. Remove the pan from heat and carefully stir in the butter and evaporated milk. Return the pan to medium-high heat and cook until the sugar fully melts and the caramel reaches a smooth consistency. Bring to a boil and cook for 1 minute.
4. Remove from heat and allow the caramel to cool to room temperature. Once cool, cover and chill for 1 hour to thicken slightly.

To Assemble:

1. Once the cheesecakes are completely cool, spoon about 1 tablespoon of caramel over the top of each cheesecake, filling the small indent in the center.
2. Serve and enjoy!