Caramel Apple Cheesecake Cups

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 medium-sized apples, peeled and chopped
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• ½ cup caramel sauce (store-bought or homemade)

Instructions

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Divide the crust mixture evenly among serving cups (about 12-15). Press down firmly with the back of a spoon to create an even layer. Place the cups in the refrigerator to set.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Spoon or use a piping bag to pipe the cheesecake filling into each cup over the prepared crust. Refrigerate for at least 2 hours.
6. In a bowl, toss the chopped apples with lemon juice and cinnamon. Add half of the caramel sauce and mix until the apples are well coated.
7. Once the cheesecake has set, remove the cups from the refrigerator. Top each cheesecake cup generously with the caramel apple mixture and drizzle with the remaining caramel sauce.
8. Garnish each cup with a sprinkle of cinnamon or additional graham cracker crumbs for a crunchy texture. Serve chilled.