Caramel Apple Cheesecake Cups

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PREP TIME: 45 MIN

BAKE TIME: 5 MIN

TOTAL TIME: 50 MIN

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This yummy dessert has the most delicious apple filling that goes so well with the cheesecake mousse.

Ingredients

The Crust

• 1 1/2 Cup Graham Cookie Crumbs
• 6 Tbsp Unsalted Melted Butter
• 1 Tbsp Sugar

The Mousse

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla

Apple Filling

• 3 Medium Granny Smith Apples
• 1/2 Cup Sugar
• 1/4 Cup Brown Sugar
• 2 Tsp Cinnamon
• 1/8 Tsp Nutmeg
• 1/3 Cup Water
• 1 Tbsp Fresh Squeezed Orange Juice
• 2 Tbsp Water(Separate Step)
• 2 Tsp Cornstarch
• 1/8 Tsp Vanilla
Caramel Recipe is on website or use store bought.

Instructions

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
2. In a bowl combine the graham cracker crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Place about 1 1/2 Tablespoons of the crumbs into each cupcake cup if you have extra evenly split it between cups and press it down and to the sides until its firm and smooth on the cupcake cup.
3. Bake the crumbs for 5 mins. Take out of the oven and allow to cool.

Apple Filling

1. Peel, core and dice apples into bite size pieces. Place apples into a large sauté pan. Add sugars, cinnamon ,nutmeg, 1/3 water, orange juice and vanilla. Mix ingredients together until combined well.
2. Cook apples over Medium heat. Once the mixture begins to boil set a timer for 15 minutes.
3. Make sure your 2 tbsp of water are room temp. Add cornstarch and mix until there are no lumps.
4. As soon as your 15 min timer goes off add the cornstarch water to the mixture. Mix until combined and cook for only 3 more minutes no longer then that or the mixture will become too thick.
5. Place apples on a heat proof bowl and allow to cool completely.

Cheesecake Mousse

1. In a stand mixer with a whisk attachment place the cream cheese, sugar, heavy whipping cream and vanilla. Beat on low speed until it begins to mix.
2. Once the mixture is pretty combined bump the speed to high and it only takes a couple of minutes and the mixture will be fluffy and creamy. Do not over mix or it will become buttery.

Assembly

1. Add apples with only a bit of the liquids from the mixture evenly between the cupcake crumbs. Add about 1/2 Tsp of caramel on top of the apple filled cupcake cups. Pipe swirls of cheesecake mousse on top of the cupcake cups. I used a 1M tip. If you have extra cheesecake mousse you can store it and use it to dip fruit and other cookies or on your waffles or pancakes. Do not dispose of it its goodness on anything!

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. If you have extra batter you can save it and use it as a dip or enjoy on pancakes!.
3. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
4. I reccomend using Smuckers salted caramel or Mrs. Richardson these are thicker caramel sauces that hold up better then the runny ones.
5. Share your pics with me on social media! #sweetmelibakery