Ingredients (serves 6):

For the crust:

  • 1 ¼ cups graham cracker crumbs (or crushed graham crackers)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon sea salt

For the filling:

  • 1 pound full-fat cream cheese
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk

For the caramel apple topping:

  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/3 cup heavy cream, room temperature
  • 2 tablespoons unsalted butter
  • 2 JAZZ™ apples, peeled, cored and diced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt, to taste

Directions:

  1. Preheat the oven to 350°F. Line a 12 cup muffin pan with paper cups lightly sprayed with cooking spray.
  2. In a large bowl mix the crushed graham crackers, melted butter, sugar and salt until it resembles wet sand. Divide the crust evenly between the cups and use the back of the spoon or your knuckles to press firmly into the bottom of the cups.
  3. In a stand mixer with the paddle attachment or a handheld mixer with the beaters, beat together the cream cheese, sugar, flour, salt and sour cream until smooth and fluffy. Add the lemon juice, vanilla, eggs and yolk and continue beating until creamy and thickened slightly. Carefully spoon the filling on top of the graham cracker crusts. The
  4. Bake for 30 minutes or until the centers are just slightly jiggly. Cool to room temperature and then refrigerate for at least 2 hours.
  5. To make the caramel apple topping: In a large skillet on medium heat gently stir the granulated sugar and water. Allow to cook, undisturbed, until the bubbles slow and a deep amber color appears. Once the caramel reaches the desired color immediately pour in the heavy cream and butter. Whisk until the cream and butter are completely combined.
  6. Carefully add the diced apples, cinnamon and nutmeg and cook until the apples are softened, approximately 7 minutes. Remove from the heat and stir in a generous pinch of salt. Allow to cool before topping the cheesecakes.