Caramel Apple Cheesecake Cups
These dessert cups combine creamy cheesecake, sweet caramel, and tender apples for a delightful finish to any meal.
Ingredients
Cheesecake Mixture
- 150 g heavy cream adds richness and airy texture
- 226 g cream cheese, room temperature creates a smooth, creamy base
- 100 g powdered sugar sweetens and helps stabilize the cream cheese
- 100 g sour cream adds moisture and a slight tang
- a small pinch salt enhances flavor
Apple Layer
- 450 g Honey Crisp, Granny Smith, or Pink Lady apples, peeled, cored, and sliced provides sweetness and texture
- 45 g butter adds richness
- 100 g brown sugar brings sweetness and depth
- 1.5 teaspoon cinnamon adds warmth and spice
- 2 teaspoon vanilla extract enhances overall flavor
- 2 teaspoon apple cider vinegar adds acidity for balance
Crumble Topping
- 100 g all-purpose flour provides structure for the crumble
- 25 g rolled oats adds chewiness
- 50 g pecans or walnuts, chopped introduces crunch
- 50 g white sugar sweetens the crumble topping
- 113 g cold butter, cubed creates a flaky texture in the crumble
- 12 g cold water helps bind the crumble
Caramel Sauce
- 100 g sugar for making caramel
- 30 g butter adds flavor to the caramel
- 100 g cream makes the caramel smooth and rich
- a small pinch salt balances the sweetness
Instructions
Preparation
- Begin by whipping the heavy cream until it reaches stiff peaks, which means it holds its shape when lifted.
- In a separate bowl, combine the cream cheese and powdered sugar, mixing until fluffy.
- Incorporate the sour cream, blending well until smooth.
- Gently fold the whipped cream into this mixture to keep the texture light and airy.
- Once combined, pipe the cheesecake mixture into your serving cups and place them in the refrigerator to chill.
Apple Layer Preparation
- Melt the butter in a pan over medium heat.
- Add in the sliced apples, brown sugar, cinnamon, vanilla extract, and apple cider vinegar.
- Stir this mixture occasionally while it cooks, letting it bubble gently until the apples become soft and tender.
Crumble Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the rolled oats, chopped pecans or walnuts, sugar, and flour.
- Add in the cold, cubed butter, using your fingers or a fork to mix until it resembles coarse crumbs.
- Add the cold water gradually to help bring it together.
- Spread the crumble mixture on a baking sheet and bake until it turns golden brown, then let it cool before crumbling it into smaller pieces.
Caramel Preparation
- In a saucepan over medium-low heat, pour in the sugar and cook it without stirring until it melts and turns a golden amber color.
- Once melted, add the butter and cream to the pan, stirring gently until combined.
- Lastly, add in a small pinch of salt to enhance sweetness and bring out the flavors.
Assembly
- To serve, layer the cheesecake mixture in the cups with the apple mixture and the crumble.
- Drizzle the homemade caramel over the top.
Notes
Ensure your cream cheese is at room temperature for easy mixing and a smooth texture. Allow the apple mixture to cool slightly before layering it so it doesn’t warm the cheesecake. Prepare the layers ahead of time to make assembly quick and easy.