My homemade caramel mini apple cheesecake.
This was my first time making caramel mini apple cheesecake. My husband and I love
cheesecake. This is one of my favorites. It's perfect size too (mini). My husband wanted one more and I sternly said one is enough.
Preheated oven 375 degrees F. For the crust I combined 2 cups of all purpose flour, 1/2 cup of brown sugar, 1/2 cup sugar cane, 1 tablespoon vanilla sugar, and 1 cup soft butter. Mixed it well with my hands so everything combine better. Then I press the crust in a non stick muffin pan and baked for about 10 minutes until the crusts turned slightly brown.
For my cheesecake filling. I combined and whisk in a large bowl about 1 1/2 cup Philadelphia cream cheese, 1 cup sour cream, 1/2 cup sugar, 2 teaspoons vanilla extract, 2 large eggs, 1 tablespoon flour.
About 10 minutes in the oven my crust is baked. (until lightly browned)
I topped the crust with my cheesecake filling.
In a large bowl, I mixed together finely chopped apples (2 granny smith apples), 2 teaspoon cinnamon, 1 teaspoon nutmeg, 2 tablespoon brown sugar and 2 tablespoon sugar.
In another bowl for my topping, I combined 1/2 cup brown sugar, 1/2 cup sugar cane, 1 cup all purpose flour, 1/2 cup oats, 1 teaspoon cinnamon. Mixed well with my hands so that everything is evenly combined.
Then I spooned in evenly on top of the cream cheese filling with my apple mixture and after with my streusel topping. Baked in the oven covered with foil for 35 minutes. Removed foil and baked for another 10 minutes until golden brown.
After coming out of the oven. Set to cool for for 10 minutes.
Serve on a plate and topped with caramel sauce.
There you have homemade caramel mini apple cheesecake. So yummy!