Mini Caramel-Apple Cheesecake

By gabnow12

Rachel Ray Recipe

Ingredients

• 5 small to medium gala apples
• 1/2 cup- unsalted butter
• 1 cup- sugar
• 1 Tbs- lemon juice
• 8 - graham cracker squares, finely chopped
• 1/8 tsp- salt
• 11 oz- cream cheese at room temp
• 2 eggs
• 1 tsp- vanilla extract
• 1 cup- walnuts, chopped
• 3/4 cup- sour cream
• 1 Tbs- sugar

Details

Servings 6
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Apples:
1. Peel, quarter and core apples
2. Cut each quarter into 3 lengthwise slices
3. In a larger nonstick skillet, melt 3 Tbs of butter over medium-high heat
4. Add apples, 6 Tbs of sugar and lemon juice
5. Cook turning occasionally until apples caramelize (8 min)
6. Lower heat to low and add 1 Tbs butter
7. Cook until apples are tender (5 min)
8. Let cool

Crust:
1. Line jumbo muffin pan with jumbo liners
2. Preheat oven to 325
3. In a small pan melt 2 Tbs butter
4. Mix crackers and salt in a small bowl with butter
5. Divide mixture evenly among 6 muffin cups
7. Press into bottom using a narrow drinking glass
8. Transfer to freezer to set

Cheesecake:
1. Combine cream cheese and 1/2 cup sugar
2. Beat at high speed until creamy (2 min)
3. Beat in eggs, 1 at a time
4. Mix in vanilla

Arrangement:
1. Arrange 5 apples on bottom of muffin cup
2. Reserve remainder of apples at room temp in a covered bowl
3. Divide cream cheese mixture among cups
4. Bake until set but slightly jiggly (20 min)
5. Turn the oven off, open the door slightly, and let cool for 30 min
6. Refrigerate for at least 5 hours or overnight
7. In a small skillet, melt remaining butter
8. Add walnuts and 2 Tbs sugar
9. Cook, stirring for 4-5 min
10. Cool on paper towels and then break up the candied nuts
11. Arrange apples and juices on top of cake
12. Stir remaining sugar into sour cream
13. Top with nuts and cream