Mini Caramel-Apple Cheesecakes

By gina62_cooks

Ingredients

• 5 small to medium gala apples (2 lbs total)
• 1 stick (4 oz) butter
• 1 cup sugar
• 1 TBSP fresh lemon juice
• 8 graham cracker squares, finely chopped
• 1/8 tsp salt
• 11 oz cream cheese, at room temp
• 2 eggs
• 1 tsp vanilla
• 1 cup pecans, chopped

Details

Servings 6

Preparation

Step 1

Peel, quarter and core the apples. Cut each quarter into 3 lengthwise slices. In a large nonstick skillet, melt 3 TBSP butter over medium-high heat. Add the apples, 6 TBSP sugar and the lemon juice. Cook, turning occasionally, til the apples begin to caramelize, about 8 minutes. Lower the heat to low, add 1 TBSP butter and cook til the apples are tender, about 5 minutes. Let cool.
Line 6 cups of a jumbo muffin pan with liners and preheat the oven to 325. In a small pan, melt 2 TBSP butter, then place in a medium bowl. Mix in the graham crackers and salt. Divide the mixture among the muffin cups. Press into the bottoms with a narrow drinking glass. Transfer to the freezer to set.
In a bowl, combine the cream cheese and 1/2 cup sugar. Beat at high speed til creamy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl twice, til blended. Mix in the vanilla.
Arrange 5 apple slices in a single layer on the crust of each muffin cup. Reserve the remaining apples with their juices at room temp in a covered bowl. Divide the cream cheese evenly among the cups; bake til set but slightly jiggly, about 20 minutes. Turn off the oven, open the door slightly and let cool for 30 minutes. Refrigerate at least 5 hrs or overnight.
In a small skillet, melt the remaining 2 TBSP butter over medium heat. Add the pecans and 2 TBSP sugar and cook, stirring , til toasted, 4 to 5 minutes. Cool on paper towels , then break up the candied nuts.
Arrange the reserved apples with their juices on top of the cakes. Top with the pecans.