Personal Apple Pie Cheesecakes with Caramel Sauce


I know cheesecake can be intimidating, but I promise, it is fairly forgiving, specially if you are not concerned with a little cracking on top, which will not affect flavor in any way. Give it a try, it is worth it. I will give some notes on different pan ideas at the end of the recipe, and a few different baking options depending on the pan you use.


4 cups ground graham crackers (about 1 box)
1 tsp cinnamon
2 sticks of butter (1 cup)
3 Tbs granulated sugar


2 (8 oz.) blocks neufchatel cheese (light cream cheese), softened
3 eggs, room temperature
2 cups fat free plain Greek yogurt
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup granulated sugar
1 can apple pie filling

Caramel Sauce:

1 1/2 cups granulated sugar
1/4 cup water
3/4 cup 2% evaporated milk
1/2 tsp vanilla
Crust: Preheat the oven to 325 degrees F. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lay two parchment strips across each other in each well of the pan to form an X. Spoon the crumbs into the pan wells and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and up the sides (the paper may curl in on it, but once you get the crumbs pressed in, it should hold the paper open more). Bake in oven for 6 minutes. Remove and let cool slightly. Place about a tablespoon of apple pie filling in the bottom of each well, on top of the baked crust, and spread to cover the bottom. Filling: 1. In a large bowl, using a hand mixer, beat the neufchatel cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes (the higher speed you beat it on, the lighter the cheesecake will be, so if you want a dense cake, beat on low speed for the minimum amount of time needed to fully incorporate ingredients) 2. Add Greek yogurt, cinnamon, nutmeg, and vanilla. Mix well. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the apple pie filling covered, crust-lined pan wells, most of the way full. 3. Place in oven. Bake for about 30 minutes. The cheesecake should still jiggle in the center just a bit (it will firm up after chilling), so be careful not to overcook. Remove from oven. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Remove from pan by lifting the cheesecake out by the parchment strips slowly and gently. Caramel Sauce: 1. Place sugar and water in a medium sauce pan and bring to a boil heating on high. 2. Boil on high until the sugar dissolves and eventually turns a deep amber color, swirling occasionally to distribute the color, but do not stir. About 10-12 minutes 3. Once desired color is attained, remove from heat and CAREFULLY add the evaporated milk. It will boil violently, release hot steam, and sputter, so be carefully and add slowly. Stir constantly until all the milk is added and it has stopped boiling and is well incorporated. Add vanilla and mix. 4. Let cool in pan. Once it is cool enough to handle, spoon over refrigerated cheesecake as d


25% DV

66% DV

25% DV

32% DV

99% DV