Introduction to the Recipe: Caramel Apple Cheesecake Cups are a delightful twist on the traditional caramel apple, transforming it into a delectable cheesecake form. This recipe, shared by Peabody on Sweet ReciPEAs, incorporates freeze-dried apples and caramel bits into a creamy cheesecake mixture, all nestled atop a Pecan Sandies cookie base. The cups are then lavishly topped with smooth caramel, mirroring the classic caramel apple coating. This dessert not only pays homage to the nostalgia of Halloween treats but also offers a sophisticated and mouthwatering experience.
Recipe Highlights:
- Base: Pecan Sandies cookies, trimmed to fit the muffin tin, provide a crunchy, nutty foundation. Alternatives like golden Oreos or shortbread can also be used.
- Filling: A mixture of cream cheese, granulated sugar, eggs, vanilla extract, sour cream, freeze-dried apples, and caramel bits, combined to create a
rich and flavorful cheesecake filling. The freeze-dried apples lend a concentrated apple flavor that pairs wonderfully with the sweet caramel bits.
- Caramel Topping: The cheesecake cups are finished with a classic caramel topping made from melted caramel bits and a touch of water, giving it that iconic caramel apple finish.
Making the Cheesecake Cups:
- Preparation: Begin by preheating your oven to 275°F (135°C) and lining a muffin tin with cupcake liners.
- Cookie Base: Place a trimmed Pecan Sandy at the bottom of each cupcake liner.
- Cheesecake Filling: Beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla extract and sour cream. Fold in freeze-dried apple pieces and caramel bits coated in flour to prevent sinking.
- Baking: Fill each cup with the cheesecake mixture and bake for 22 minutes. Allow to cool to room temperature.
- Caramel Topping: Melt additional caramel bits with water and spoon over each cooled cheesecake cup.
Chill: The cheesecake cups should be refrigerated for at least 4 hours, or overnight, to set properly before serving.
Ingredients:
For the Base:
12 Pecan Sandies, trimmed to fit in the muffin tin
For the Cheesecake Mixture:
16 ounces cream cheese, softened
½ cup granulated sugar
2 eggs
½ tsp. vanilla extract
½ cup sour cream
2.5 oz freeze-dried apples, roughly crushed
1 cup Kraft Caramel Bits
1 TBSP flour
For the Caramel Topping:
11 oz Kraft Caramel Bits
2 TBSP water
Directions:
Preparation:
Preheat your oven to 275°F. Line your muffin tin with white cupcake liners, placing a trimmed Pecan Sandy at the bottom of each liner.
Mix the Cheesecake Base:
In a stand mixer, beat the cream cheese and sugar on medium-high speed for about 5 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract and sour cream until smooth.
Incorporate the Apples:
Gently fold in the freeze-dried apple pieces into the creamy mixture, ensuring they are evenly distributed.
Add the Caramel:
Toss the caramel bits with flour to coat them evenly, then fold these into your batter. This helps distribute the caramel evenly throughout the cheesecake cups.
Bake to Perfection:
Fill each cup to the top with your cheesecake mixture. Bake for 22 minutes, rotating the tin halfway through to ensure even baking. Allow them to cool to room temperature.
Caramel Topping:
Melt additional caramel bits with water over medium-low heat until smooth. Spoon this luscious caramel over each cheesecake cup.
Chill and Serve:
Chill the cheesecake cups in the fridge for at least 4 hours, or overnight, to set. Enjoy this delightful dessert that’s as elegant to present as it is delicious to eat.
People Also Asked
Q: Can I use fresh apples instead of freeze-dried apples? A: While fresh apples can be used, freeze-dried apples provide a more concentrated flavor and a better texture for the filling. Fresh apples may release moisture
into the cheesecake, potentially affecting the consistency. If you prefer using fresh apples, consider sautéing them first to reduce moisture and concentrate the flavor.
Q: What can I use if I don’t have Pecan Sandies? A: If Pecan Sandies are not available, golden Oreos or any shortbread cookie can be a good substitute. The key is to choose a cookie that complements the flavors of caramel and apple while providing a firm base for the cheesecake cups.
Q: How long do these cheesecake cups last in the refrigerator? A: Caramel Apple Cheesecake Cups can be stored in the refrigerator for up to 5 days. Ensure they are covered or stored in an airtight container to maintain freshness and prevent them from absorbing odors from other foods.