Caramel Apple Mini Cheesecakes

The flavors of fall in an individual cheesecake bite. This recipe from Cakes Cottage is simply delicious.

Ingredients

For the Crust
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter

For the Cheesecake
2  8-ounce packages softened cream cheese
2 Tablespoons cornstarch
1/4 cup brown sugar
1/4 cup white sugar
1/8 tsp ground ginger
2 tsp. vanilla
1/2 tsp. ground cinnamon

For the Apple Crisp Topping
1/4 cup flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. ground cinnamon
2 Tablespoons oil

2 medium apples, peeled cored and finely chopped
Caramel ice cream topping

Instructions

Preheat oven to 350 degrees. In mixing bowl, combine graham cracker crumbs, oats, melted butter and brown sugar.
Line 16-18 muffin cups with liners.
Divide mixture among muffin cups and press inside bottom to form crust. Use about one Tablespoon for each.
Bake for 5 minutes. Remove from oven and cool.
In bowl, combine all cheesecake ingredients. Beat until smooth. The batter will be thick.
Spoon on top of graham cracker crusts, leaving room for fruit.
Combine all topping ingredients and mix until crumbly.
Arrange finely chopped apple on top of cheesecake layer. Top with topping.
Bake for 25-30 minutes.
Once it is done cooking, cool for 15 minutes. Remove from paper liner. Refrigerate overnight.
Serve with caramel topping

White Chocolate Strawberry Cheesecake Bars

These bars look fancy but they are easy to make and delicious.

Ingredients

1 1/4 cup finely crushed Oreo cookies
1 Tablespoon butter
3 squares bakers white chocolate, divided
2 packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup seedless strawberry jam

Instructions

Preheat oven to 350 degrees.
Mix cookie crumbs and butter. Press into bottom of 8x8 inch pan.
Melt 2 squares of chocolate in microwave or over low heat on stove.
Beat cream cheese, sugar and vanilla with mixer until well blended.
Add melted chocolate, mix well. Add eggs, one at a time, mixing on low speed after each addition until just blended. Pour over crust. Bake 30 - 40 minutes or until knife inserted in center comes out clean. Cool for 5 minutes. Place strawberry jam in microwave proof cup and microwave for 20-30 seconds or until easily spreadable.  Spread jam over the top of the bars.
Melt remaining chocolate square. Ship the tip off of a plastic sandwich bag and fill with melted chocolate. Drizzle over cheesecake in stripes in both directions. Refrigerate at least 4 hours before serving.

Lighter Cheesecake with Berries

Cottage cheese and reduced fat sour cream replace a portion of the cream cheese in this cheesecake to create a dessert that is lighter than the traditional cheesecake.

Ingredients

Cooking spray
1/2 cup graham cracker crumbs
3/4 cup plus 2 teaspoons sugar
1 Tablespoon butter
1 pound 2% reduced fat cottage cheese
1 (8 ounce) reduced fat cream cheese - at room temperature
3/4 cup reduced fat sour cream
3 Tablespoon flour
2 eggs at room temperature
2 egg whites at room temperature
1 teaspoon vanilla

For topping: 4 cups berries and 1/3 cup seedless raspberry jam

Instructions

Preheat oven to 300 degrees.
Coat a  9-inch springform pan with cooking spray. Combine cracker crumbs, 2 teaspoon sugar, and butter. Press into bottom of pan.
Place cheeses in mixing bowl. Beat until smooth. Add 3/4 cup sugar, sour cream, eggs, egg whites and vanilla. Combine until smooth. Pour into pan and bake for 55  minutes or until just set. Cool on wire rack.
Refrigerate for several hours or overnight.
To serve, remove rim from pan. Arrange berries on top of cake.
Whisk jam until smooth and spoon over berries.
One serving - 240 calories and only 9 grams of fat.