Preparation Time: 15 minutes
Chilling Time: 4 hours or overnight
Total Time: Approximately 4 hours 37 minutes

Ingredients:

First:

12 Pecan Sandies, trimmed to fit in the muffin tin

For the Cheesecake:

450g cream cheese, softened
100g granulated sugar
2 eggs
1/2 tsp vanilla extract
120ml sour cream
70g freeze-dried apples, roughly crushed
180g Kraft Caramel Bits
15g flour
For the Caramel Topping:
310g Kraft Caramel Bits
30ml water

Directions:

Preparation:

Preheat your oven to 275°F (135°C). Line your muffin tin with white cupcake liners, placing a trimmed Pecan Sandy at the bottom of each liner.

Mix the Cheesecake Base: 2. In a stand mixer, beat the cream cheese and sugar on medium-high speed for about 5 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract and sour cream until smooth.

Incorporate the Apples: 3. Gently fold in the freeze-dried apple pieces into the creamy mixture, ensuring they are evenly distributed.

Add the Caramel: 4. Toss the caramel bits with flour to coat them evenly, then fold these into your batter. This helps distribute the caramel evenly throughout the cheesecake cups.

Bake to Perfection: 5. Fill each cup to the top with your cheesecake mixture. Bake for 22 minutes, rotating the tin halfway through to ensure even baking. Allow them to cool to room temperature.

Caramel Topping: 6. Melt additional caramel bits with water over medium-low heat until smooth. Spoon this luscious caramel over each cheesecake cup.

Chill and Serve: 7. Chill the cheesecake cups in the fridge for at least 4 hours, or overnight, to set. Enjoy this delightful dessert that’s as elegant to present as it is delicious to eat.