Caramel Apple Cheesecake Cups

For the Crust:

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling:

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

For the Apple Topping:

2 medium apples, peeled, cored, and finely chopped

2 tablespoons unsalted butter

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

For the Caramel Sauce:

1/2 cup caramel sauce

Prep Time 30

Cook Time 25

Total Time 2 55

Servings 12

Crust Preparation: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of cupcake liners in a muffin tin. Refrigerate while making the filling.
Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract and cinnamon. Pour over crusts, filling each 3/4 full.
Baking: Preheat oven to 325°F (165°C). Bake for 20-25 minutes or until set. Cool to room temperature, then refrigerate for 2 hours.
Apple Topping: Melt butter in a skillet. Add apples, brown sugar, and cinnamon. Cook until apples are soft. Cool slightly.
Assembly: Top each cheesecake with apple topping and drizzle with caramel sauce.
Serving: Serve chilled, garnished with additional caramel sauce if desired.