This recipe for Mini Caramel Apple Cheesecakes has a graham cracker crust topped with a creamy filling and sprinkled with spiced apples on top with a little drizzle of caramel.
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 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes. Then transfer to the fridge to chill. As with most cheesecakes, they're even better the next day.
To serve, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat 4-5 minutes or until tender; stir in caramel topping. Spoon over cheesecakes to serve.