Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup diced apples (Granny Smith or Honeycrisp)
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Caramel sauce (for drizzling)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl to make the crust, then press mixture into the bottom of mini muffin tins.
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Fold in diced apples, cinnamon, and nutmeg.
- Pour cheesecake filling over the crust in muffin tins.
- Bake for 20-25 minutes, until centers are slightly jiggly.
- Cool in the tins for 10 minutes, then chill in the refrigerator for at least two hours.
- Drizzle with warm caramel sauce before serving.
Notes
Use room temperature ingredients for a smoother batter. Avoid overmixing to prevent cracks. Cool bites gradually to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian