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As the leaves begin to turn and the air grows crisp, the flavors of fall come alive with the promise of delightful seasonal treats. Among these, Mini Caramel Apple Cheesecake Bites stand out as an irresistible dessert that beautifully combines the creamy richness of cheesecake with the tartness of fresh apples and the indulgent sweetness of caramel. These bite-sized delights are not only visually appealing but also offer a perfect balance of flavors that evoke warm memories of autumn gatherings, apple picking, and cozy evenings by the fireplace.

Mini Caramel Apple Cheesecake Bites

Indulge in the delightful flavors of fall with Mini Caramel Apple Cheesecake Bites. These bite-sized treats combine creamy cheesecake with tart apples and sweet caramel, making them a perfect dessert for any autumn gathering. Easy to prepare and visually appealing, they're ideal for potlucks or cozy evenings by the fire. Elevate your dessert table with these delicious treats that capture the essence of the season and are sure to impress your guests.
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 large egg

1/2 cup sour cream

1/2 cup finely diced apples (preferably Granny Smith)

1 tsp cinnamon

For the caramel topping:

1/2 cup caramel sauce (store-bought or homemade)

Additional finely diced apples for garnish (optional)

Whipped cream for serving (optional)

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Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press a tablespoon of the mixture into the bottom of each mini cupcake liner placed in a mini muffin tin, creating a firm base. Set aside.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and mix until combined. Beat in the egg until just incorporated, ensuring not to overmix.

      Add sour cream and apples: Gently fold in the sour cream, diced apples, and cinnamon until everything is well mixed.

        Fill the crusts: Spoon the cheesecake filling over the graham cracker crusts in the mini muffin tin, filling each liner about 3/4 full.

          Bake: Preheat your oven to 325°F (163°C). Bake the mini cheesecakes for 15-18 minutes, or until the edges appear set but the centers still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for about 10 minutes to prevent cracks.

            Chill: Remove the cheesecakes from the oven and allow them to cool at room temperature for an additional 10 minutes. Then, refrigerate them for at least 2 hours or until fully chilled.

              Drizzle with caramel: Once chilled, carefully remove the mini cheesecakes from the muffin tin. Drizzle warm caramel sauce over the top of each cheesecake bite. If desired, top with additional finely diced apples and a dollop of whipped cream.

                Serve: Serve these delightful bites chilled and enjoy their rich, sweet flavors!

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                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 24 bites