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Mini Rosemary Cheesecakes with Caramel Apple Topping
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Mini Rosemary Cheesecakes with Caramel Apple Topping

I’ve still got mini cheesecakes on my mind. You can never have too many around, right? Well, I suppose that’s not entirely true, but people are usually happy to help out with any surplus goodies!

For this version, I mixed some rosemary into the cheesecake batter. Our rosemary plant is super hearty and growing out of control, so I’m always brainstorming ways to use up some of its leaves. This is tougher than it sounds since a small bit of rosemary goes such a long way!  I really enjoyed the little something special it added.

For the crust, I pulsed up some graham crackers and pine nuts, and then I smothered the cheesecakes with a nice layer of caramel that dripped down the sides. Finally, I topped the caramel layer with some finely chopped apples cooked down with a little bit of butter and brown sugar. These cute minis are the perfect fall treat to make after you’ve been apple picking!

Mini Rosemary Cheesecakes with Caramel Apple Topping
Printable Recipe

Ingredients:

Mini Rosemary Cheesecakes:
3/4 cup graham cracker crumbs (5 crackers pulsed into crumbs in the food processor)
1/4 cup pine nuts, pulsed until finely ground in the food processor
2 tablespoons unsalted butter, melted
16 ounces cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon finely chopped rosemary

Caramel Apple Topping:
2 apples, peeled, cored, and finely diced
2 tablespoons unsalted butter
1/4 cup packed brown sugar
1/4 cup caramel sauce (this is my favorite recipe)

Directions:
To make the mini cheesecakes, heat oven to 350˚F. Spray a 12-cup mini cheesecake pan with cooking spray. Mix graham cracker crumbs, pine nuts, and melted butter in a small bowl. Distribute evenly among the cups of the mini cheesecake pan and push down evenly with your fingers. Bake at 350˚F for 7 to 9 minutes or until set. Reduce oven heat to 300˚F. Combine the cream cheese and sugar in a large bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in vanilla extract and rosemary. Pour into the cups of the mini cheesecake pans and bake at 300˚F for 20 minutes or until edges are set and middle is slightly wobbly. Cool to room temperature, about 30 minutes. Place in the refrigerator for 2 hours or until chilled and remove from the pan.

Meanwhile, make the caramel apple topping by placing apples, butter, and brown sugar in a small pot over medium heat; sauté for 10 to 12 minutes, or until apples are softened and lightly browned. To serve the cheesecakes, evenly top with caramel sauce and the apples. Makes 12 mini cheesecakes.

Nutrition: 298 calories, 19.9g fat, 1.3g fiber, 3.9g protein per mini cheesecake
Cost: $0.62 per mini cheesecake

25 Responses to Mini Rosemary Cheesecakes with Caramel Apple Topping

  1. i love the concept of miniature cheesecakes, and the combination of rosemary and caramel and apples sounds utterly delicious. beautiful, kerstin!

  2. oh keep up with the cheesecake recipes 😉 i would love this, especially since i threw rosemary in my apple pie crust two years ago (2 years?!?)! mmm, caramel sauce…

  3. Love the addition of rosemary to your sweet apple treat. I actually just did this myself! For Rosh Hashanah I made an almond flour apple upside cake, soaked with rosemary-infused honey. It really makes it a little something different and special!

  4. I like the look of your Mini-apple rosemary cheesecake.
    but I wasn’t able to fine the recipe for the caramel sauce. I did click on the link but I didn’t see the recipe.
    thanks, Birte

    • Hi Birte,
      The link is working ok for me, but here it is again! Hope you enjoy :)

      Caramel:
      1/4 cup unsweetened apple juice
      1/2 cup granulated sugar
      1/2 cup heavy cream
      1/2 teaspoon vanilla extract

      Directions:
      To make the caramel, place apple juice and sugar in a medium saucepan, stir well, and bring the mixture to a boil over medium high heat. Boil for 10 to 15 minutes, stirring frequently, or until mixture is a caramel color. Monitor closely so the sugar does not burn! Remove pan from the heat and slowly stir in cream and vanilla. The mixture will boil up. Return pan to the heat and boil an additional 2 to 5 minutes or until mixture thickens slightly, stirring frequently. Remove from heat and allow caramel to cool to room temperature.

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