Makes 12 Prep: 30 minutes Bake 20 minutes
Just in time for Thanksgiving, give the gift of a sweet and savory treat that will surely have no problem finding a space in the fully turkey bellies of our families. These little Caramel Apple Cheesecake Cupcakes are so velvety smooth and delightful going down it will be hard to just eat one. I made these the day before Thanksgiving and could not wait until they were done to test them out. My boyfriend Blair and I split one after dinner tonight and we really thought hard about maybe not bring them to the family dinner tomorrow because they were SO good… but tis the season to give thanks and share so we will bring them to my mother’s house tomorrow. Hope you enjoy them as much as we will tomorrow!
Ingredients
5 small to medium gala apples
1 stick unsalted butter (4oz.)
1 cup plus 1 Tbsp. sugar
1 Tbsp. fresh lemon juice
8 graham crackers squares finely chopped
Pinch of salt
12 oz. cream cheese at room temperature
2 eggs
1 tsp. vanilla extract
1 cup walnuts chopped
¾ cup sour cream
The Process
1. Peel and slice apples.
2. In large skillet, melt 3 Tbsp. butter over medium heat. Add apples, 6 Tbsp sugar and lemon juice. Cook until the apples being to caramelize. (about 7 minutes) Lower heat and add 1 Tbsp butter. Cook until all apples are tender. Let cool
3. Line cupcake tine with cupcake papers and preheat oven to 325*.
4. Melt 2 Tbsp butter , then place in a medium bowl. Mix in the finely chopped graham crackers and salt.
5. Add cracker mixture to the bottom of each cupcake paper. Place in freezer to set.
6. Using a mixer combine cream cheese and ½-cup sugar until creamy. Beat in the eggs one at a time. Mix in the vanilla last.
7. Place 2 apple slices at the bottom of each cupcake paper. Keep the remaining apples and sauce at room temperature and covered.
8. Divide the cream cheese mixture evenly into the cups. Bake about 20 minutes.
9. Turn off the oven, open the door slightly and let cool for about 30 minutes. Refrigerate for at least 3 hours or overnight.
10. In a small skillet, melt the last 2 Tbsp butter. Add the walnuts and 2 Tbsp. sugar and cook, stirring unit roasted. (4 minutes) cool on paper towel.
11. Arrange the reserved apples with their juices on top of the cupcakes. Stir the remaining 1 Tbsp. sugar with the sour cream. Top the cupcakes with the sour cream and candied nuts.
12. Enjoy!
