It's pretty much impossible to go wrong with tart apple and creamy caramel. Throw in some cream cheese and the turning of leaves, and you've got Fall bliss.
Double batch of my caramel sauce 1 lb. Cream Cheese, softened 1/2 cup sugar 2 eggs 1 tsp. vanilla 1 extra serving graham pie crust (or 1 regular graham cracker pie crust plus six mini graham cracker crusts for extra filling) 1 granny smith apple: peeled, cored, and chopped 1 tablespoon flour 1 teaspoon cinnamon pecans for garnish
Heat oven to 325°F. Make caramel sauce. Set aside to cool.
Toss chopped apple with flour and cinnamon. Set aside.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Fold in apple mixture.
Pour a thin layer of caramel at the bottom of each crust. Pour cream cheese mixture on top of the caramel and fill crust, leaving 1/4 inch crust unfilled at top.
Bake 40 minutes or 25 minutes for mini cheesecakes. Cool.
Pour cooled remaining caramel sauce over cooled cheesecakes. Garnish with pecans if desired. Refrigerate 3 hours.