Salted Caramel Apple Cheesecake Bites Food

SALTED CARAMEL APPLE CHEESECAKE BITES

Steps:

• HEAT oven to 325°F Line 24 mini muffin cups with mini foil or paper baking cups. Microwave butter in small microwave-safe bowl on HIGH 30 seconds or until melted. Stir in gingersnap crumbs and 2 tablespoons sugar until evenly moistened. Divide evenly into prepared baking cups using about 1 1/2 teaspoons for each. Press to form an even layer.
• BEAT cream cheese in medium bowl with electric mixer on medium speed until fluffy. Beat in juice concentrate, 2 tablespoon topping, apple pie spice and remaining 2 tablespoon sugar until smooth. Beat in egg just until blended. Spoon over crusts until baking cups are almost full. Bake 12 to 15 minutes or until set. Cool in pans 15 minutes. Chill 1 hour or overnight.
• REMOVE foil baking cups from cheesecake bites, if desired. Spoon desired amount of remaining topping onto centers of cheesecake bites. Cut apple wedges crosswise into small triangles for garnish. Insert tip of triangle into topping. Sprinkle lightly with sea salt, if desired.
• Nutritional information (amount per servings): Total Calories: 100. Sodium 130mg. Fat: 6g. Carbohydrates: 10g. Cholesterol: 20mg. Protein: 1g. Fiber: 0g.

SALTED CARAMEL APPLE CHEESECAKE

Steps:

• Prepare the crust: Preheat oven to 350° F. Butter the sides and bottom of a 9-inch springform pan. You can slip a 9-inch round of parchment paper on the bottom and butter that too if you have one handy - it will help to keep the crust from sticking when serving. Wrap the bottom of the pan with 2 layers of aluminum foil or 1 layer of wide heavy-duty aluminum foil. The foil should reach ¾ up the height of the pan.
• In a medium bowl, stir the graham cracker crumbs, sugar, and salt together. Pour the melted butter over the crumbs and stir with a fork until all of the dry ingredients are uniformly moist. Pour the moistened crumbs into the springform pan and use your fingers or the bottom of a glass or measuring cup to pat an even layer of crumbs over the bottom of the pan and just about ½-inch up over the lip of the bottom of the pan where it meets the side. (At this point, the crust can be covered and frozen for up to 2 months.)
• Place the pan on a baking sheet. Bake for 10 minutes. Allow the crust to cool completely on a wire rack while you make the cheesecake. Reduce the oven temperature to 325° F.
• To make the apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.
• Getting ready to bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
• To make the filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
• Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Drizzle half of the salted caramel sauce over the apples. Cover with the remaining batter and, if needed, jiggle the pan to even the top.
• Dollop the remaining salted caramel sauce by the teaspoon in a random pattern into the top of the batter and then with a sharp knife, swirl the caramel around from dot to dot and in between.
• Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 30 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and may crack around the edges, and it should be fully set except, possibly, in the very center. If the center shimmies, that's just fine.
• Turn off the oven and leave the cheesecake inside. Stick the handle of a wooden spoon between the door and the oven to vent the oven. This will allow the cheesecake to set up a little as it's starting to cool down.
• Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then remove the foil (be careful as there may be some residual water inside from the water bath), and refrigerate it for at least 6 hours; overnight would be better.
• Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides. Slice into 12 to 16 slices and serve with extra salted caramel sauce drizzled over the top.

SALTED CARAMEL APPLE CHEESECAKE CRISP

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix, oats, 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon. Add melted butter; mix until crumbly. Set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla until smooth. Set aside.
• In large bowl, toss apples with remaining 1/4 cup brown sugar and remaining 1 teaspoon cinnamon. Distribute apples evenly in baking dish.
• Spoon tablespoonfuls of cream cheese mixture randomly over apples. Sprinkle with cookie mixture.
• Bake 35 to 40 minutes or until crumble topping is golden brown and apples are tender. Serve warm drizzled with salted caramel topping. Cover and refrigerate any remaining dessert.

CARAMEL APPLE CHEESECAKE

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.,

BITE-SIZE SALTED CARAMEL CHEESECAKES

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
• Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
• Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
• Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350º.
• Reserve 3/4 cup apple pie filling.
• Spoon remaining filling into pie crust.
• Beat together cream cheese, sugar and vanilla until smooth.
• Add eggs and mix well.
• Pour over apple filling.
• Bake 35 minutes or until center is set.
• Cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan.
• Heat, about 1 minute.
• Arrange apple slices around outside edge of cheesecake.
• Spoon caramel sauce onto the cheesecake and spread evenly.
• Decorate with pecan halves around edge.
• Sprinkle with chopped pecans.
• Refrigerate until ready to serve.

EASY MINI CARAMEL APPLE CHEESECAKES

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.

CARAMEL APPLE BITES

Steps:

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls. Flatten each ball and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
• Makes about 3 dozen.

CARAMEL CHEESECAKE BITES

Steps:

• Pre-heat the oven to 350 degrees F.
• Crush your slivered almonds.
• In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
• Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
• Bake for 10 minutes to set.
• Turn oven down to 300°.
• Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
• Spoon mixture into the muffin tins with prepared almond crust.
• Bake for 40 minutes.
• While cakes are cooking, start on the caramel.
• Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
• Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
• Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
• Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
• Spoon about 1 tablespoon caramel over each cheesecake.

SALTED CARAMEL

Steps:

• Melt sugar in heavy saucepan over medium low heat, stirring regularly. When sugar starts to melt reduce heat slightly. Stir until melted sugar attains desired color. Remove from heat and dip bottom of pan in cold water briefly to cool pan and stop cooking.
• Cut up butter into teaspoon sized chunks. Return sugar to low heat and add butter, one chunk at a time while stirring. Stir until all butter is melted and combined.
• Drizzle in cream slowly while stirring. Mixture will bubble up. Keep stirring until all cream is incorporated.
• Let boil for 1 minute. Remove from heat, let cool slightly and stir in salt.