1 227grtub of Philadelphia Brown Sugar and Cinnamon Cream Cheese Spread
1cupicing sugar
1tspvanilla extract
24gingersnap cookiessuch as Mi-Del Gluten Free Gingersnap Cookies (they don't need to be gluten free, these are just perfect size)
For the salted caramel:
1cupof sugar
1/4cupwater
3/4cupheavy cream
3tbsp.unsalted buttercubed
1tspsea salt
For the sautéed apples:
2large applespeeled and chopped
1 1/2 tbsp.butter
1/2tspcinnamon
1/4tspnutmeg
Instructions
For the cheesecakes:
Line 2 muffin tins with paper liners. Place one cookie in the bottom of each liner and set aside.
In a small bowl, whip the cream and set aside. In a medium bowl, beat both cream cheese and the icing sugar until smooth. Add the vanilla and mix until combined.
Gently fold the whipped cream into the cream cheese mixture. Divide the cream cheese mixture among the muffin tins. I use a piping bag to pipe it in for less mess and quick filling.
Refrigerate the cheesecakes for at least 4 hours or overnight.
For the salted caramel:
Have all ingredients within a hands reach when making caramel, so you don't leave the pot unattended. In a medium pot place the sugar and water. Heat on low, stirring until the sugar dissolves. Mix very gently to try to avoid sugar crystals on the side of the pot. Turn the heat to medium-high and let the sugar come to a boil. Do not stir the sugar at this point. You can gently swirl the pot to move the sugar around. Let the sugar boil for approx. 7 minutes, or until it reaches an amber colour. Once it starts to turn colour, do not take your eyes off of it, as it will burn very fast.
Remove from the heat and slowly add the cream and whisk to combine. The mixture will bubble rapidly, but don't worry, keep whisking. If the caramel is sticking to the whisk, switch to a wooden spoon. Keep stirring and add the butter and salt. Stir until smooth. You can put it on very low heat to stir if it's a bit clumpy and it will smooth out. Allow it to cool to room temperature.
Keep the caramel in a jar in the fridge for up to a month. Before using, microwave for 10-15 seconds to bring it to pouring consistency.
For the sautéed apples:
In a medium skillet, melt the butter. Add the chopped apples and saute for 5 minutes, just enough to slightly soften. Remove from heat and stir in the cinnamon and nutmeg. Cool to room temperature before serving on the cheesecakes. The apples can be made a day ahead.
To assemble the cheesecakes:
Once the cheesecakes have chilled, top them with a tsp of sautéed apples. Drizzle the cheesecakes with the salted caramel and serve immediately.