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
EASY MINI CARAMEL APPLE CHEESECAKES
Cheesecake is the ultimate comfort food, but a big slice can be too rich. These bite-sized cheesecakes topped with apples and creamy caramel dazzle the senses. -Brandie Cranshaw, Rapid City, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
Nutrition Facts : Calories 307 calories, Fat 19g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 244mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 4g protein.
EASY CARAMEL APPLE CHEESECAKE
I haven't made this yet but plan to soon! I just LOVE cooked apples and cheesecake so what a perfect match! (time does not include chill time).
Provided by jovigirl
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Spray 9-inch springform pan with nonstick cooking spray.
- Combine crumbs and butter in small bowl. Press into bottom of prepared pan. Bake 9 minutes; cool.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs and beat well.
- Pour cream cheese mixture over crust. Bake 40-50 minutes or until center is almost set. Refrigerate at least 3 hours. Carefully run knife around edge to loosen pan. Remove side of pan.
- Spread apple filling over top of cake. Sprinkle peanuts over apple filling and drizzle with caramel topping. Serve immediately.
Nutrition Facts : Calories 377.9, Fat 25.8, SaturatedFat 14, Cholesterol 119.2, Sodium 310.8, Carbohydrate 32.5, Fiber 0.6, Sugar 20.4, Protein 5.9
MINI CARAMEL APPLES
Steps:
- Line a baking sheet with parchment paper and spray lightly with cooking spray.
- Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples.
- Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve.
LAYERED MINI CARAMEL CHEESECAKES
The blend of the cream cheese and the caramel flavors is elegantly simple. Cheesecakes are made in cupcake tins for individual portions. These are easy to serve and transport well for parties. The hardest part of the recipe is unwrapping all the caramels!
Provided by Purefusion
Categories Desserts Cakes Cheesecake Recipes
Time 5h55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs.
- Place caramels in a medium saucepan; add milk. Heat on low, stirring occasionally until melted, about 10 minutes.
- Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup.
- Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling; mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups.
- Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes.
- Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins; place on a serving platter. Cover and refrigerate until cool, about 4 hours.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 22.2 g, Cholesterol 55.1 mg, Fat 12.9 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 146.3 mg, Sugar 14.7 g
MINI CARAMEL APPLE CHEESECAKES
Make a (mostly) no bake dessert with these Mini Caramel Apple Cheesecakes. After baking the pastry shells, just top them off with creamy pudding-infused cheesecakes, apples and caramel for Mini Caramel Apple Cheesecakes.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- 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 320, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0.8597 g, Sugar 0 g, Protein 6 g
CARAMEL APPLE MINI CAKES
This recipe came from a King Arthur flour catalog. I have not made them yet. I like to use their boiled apple cider instead of apple juice concentrate (available from their catalog).
Provided by grandma2969
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°.
- Grease the wells of a pop up pan or 12 muffin cups.
- Whisk together the flour, baking powder, salt and spices; set aside.
- Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
- Stir this mixture until evenly moistened and then fold in the apple and walnuts.
- Transfer the batter to prepared pan.
- Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
- Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
- To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
- Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
- Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
- Spread on the cakes while frosting is still a little warm.
Nutrition Facts : Calories 520.3, Fat 23, SaturatedFat 11.3, Cholesterol 96.6, Sodium 427.8, Carbohydrate 77.4, Fiber 4, Sugar 56.2, Protein 5.9
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