Slightly stewed, glazed apples with caramel sauce on top of creamy cheesecake and a crispy biscuit base. What's not to love?
Makes 12 mini cheesecakes
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
For the base:
1 cup biscuit crumbs
2 tbsp sugar
1/4 tsp ground cinnamon
1/4 cup butter, melted
For the cheesecake:
360g (2 tubs) cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
For the topping:
1 apple, peeled and diced
1 tbsp butter
1 tbsp light brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 cup caramel topping
Method
Pre-heat the oven to 180°C. Line the holes in a muffin tin with cupcake cases.
In a small bowl, mix the cracker crumbs, sugar and the first lot of cinnamon. Stir in the melted butter.
Scoop one generous tablespoon of crumb mixture into each cupcake case and press down with the back of a spoon or your fingertips. Put the muffin tin in the fridge while you prepare the cheesecake.
In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla and then the eggs, beating on low speed until the mixture is lightly blended. Spoon the cheescake mixture over the crusts.
Bake for 15 minutes or so until the centres are set - they shouldn't wobble when you shake the tin.
Cool in the tin on a wire rack for half an hour and then put the tin in the fridge.
Put the diced apple in a small frying pan over medium heat. Add the butter, sugar, cinnamon and cloves and cook for 8-10 minutes until the apples soften slightly.
Turn off the heat and stir in the caramel topping.
Let the apple mixture cool slightly, then spoon over the top of the cheesecakes to serve.
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