Recipes

Alto-Shaam

How to Make Caramel Apple Mini Cheesecake using the Alto-Shaam Vector Multi-Cook Oven

INGREDIENTS

Crust
10 graham crackers sheets, finely crushed (1 1/3 cups)
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted

Streusel
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2-inch cubes

Filling
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb granny smith apples, peeled, cored & finely chopped
2 tsp lemon juice

Topping
Salted caramel sauce

1

Step 1

For the crust: Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar, and cinnamon. Pour in butter and using a fork, stir until evenly moistened.
2

Step 2

Divide mixture among 18 paper-lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven for 5 minutes, then remove from oven and allow to cool.
3

Step 3

For the streusel: In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter and using fingertips, rub the butter into the dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
4

Step 4

For the filling: In a bowl, toss chopped apples with lemon juice, set aside.
5

Step 5

In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
6

Step 6

To assemble cheesecakes, divide the cheesecake batter evenly among 18 muffin cups pouring filling over crust. Divide apples evenly over the cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over top.
7

Step 7

Bake in preheated oven for 23-25 minutes. Cool at room temperature 30 minutes, then transfer to the fridge and chill for 3 hours. Serve with caramel sauce.