Best Easy Mini Caramel Apple Cheesecakes Recipes
CARAMEL APPLE MINI "CHEESECAKES"
With prepared puff pastry shells and instant vanilla pudding it's easy to prepare these delicious caramel apple desserts.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F.
- Bake pastry shells as directed on package; cool.
- Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
- Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 43.1 g, Cholesterol 16.7 mg, Fat 17.9 g, Fiber 1.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 133 g
CARAMEL APPLE CHEESECAKE
This apple cheesecake won the grand prize in an apple recipe contest. With caramel both on the bottom and over the top, every bite is sinfully delicious. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,
Nutrition Facts : Calories 446 calories, Fat 26g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 313mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
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