CARAMEL APPLE MINI CHEESECAKES
- Preheat oven to 325 degrees.
- Mix crushed graham cracker crumbs and butter together until well combined. Spoon into mini cheesecake pan.
- Press crust into pan with a shot glass or small cup. Set aside.
- Add cream cheese and sugar to a mixer bowl and beat at medium speed until cream cheese is smooth. Add egg and vanilla and continue beating until egg is incorporated. Add sour cream and beat 1 minute.
- Spoon over crust.
- Bake 25 minutes or until cooked through.
- Place on a wire rack to cool to room temperature. Loosen edges with a knife and carefully remove from pan.
- While cheesecake is baking, add butter, diced apples and brown sugar to a skillet.
- Place over medium heat and cook for about 5 minutes, just until apples start to soften. Remove from heat and set aside.
- Combine dulce de leche and heavy whipping cream and microwave 1 minute. Whisk until smooth.
- When cheesecake is cooled, drizzle with caramel, top with apples and sprinkle with pecans.
- Refrigerate for 2 hours or until well chilled.
