Ingredients
1 cup graham cracker crumbs2 tablespoons sugar1/4 teaspoon ground cinnamon3 tablespoons butter, meltedCHEESECAKE:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1 teaspoon vanilla extract2 large eggs, room temperature, lightly beatenTOPPING:1 large apple, peeled and finely chopped1 tablespoon butter1 tablespoon sugar1/4 teaspoon ground cinnamonDash ground cloves1/2 cup butterscotch-caramel ice cream topping
Preparation
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.
