Mini Caramel Apple Cheesecakes - Philadelphia Cream Cheese

Mini Caramel Apple Cheesecakes - Philadelphia Cream Cheese

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

3 hours 45 minutes

Yields

12

Directions

  1. HEAT oven to 350°F
  2. MELT 3 Tbsp. butter; mix with graham crumbs. Press evenly onto bottoms of 12 paper-lined muffin pan cups
  3. BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour evenly over crusts
  4. BAKE 20 min. or until centers of cheesecakes are almost set; cool completely
  5. REFRIGERATE cheesecakes 3 hrs
  6. MELT remaining butter in large saucepan over medium heat. Add apples and cinnamon; stir. Cook 5 min. or until apples are tender, stirring frequently. Remove saucepan from heat. Set aside
  7. MICROWAVE caramels and water in large microwaveable bowl on HIGH 45 sec. or until caramels are completely melted and sauce is well blended when stirred. Add to apples; mix well. Cool slightly
  8. SPOON apple mixture over cheesecakes just before serving
  9. TIP: Use softened cream cheese. Make sure the cream cheese and sugar are completely blended and free of lumps. To quickly soften cream cheese, place unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH until softened.

Ingredients

  • 1/4 cup butter, divided
  • 1 cup graham cracker crumbs
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 lb. Granny Smith apples (about 3), peeled, finely chopped
  • 1/4 tsp ground cinnamon
  • 15 KRAFT Caramels
  • 1 tbsp water