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
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)
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