CHIPS AHOY! Apple Crisp Mini Cheesecakes

Name: CHIPS AHOY! Apple Crisp Mini Cheesecakes
Prep time: 20 min
Total time: 320 min
Yield: 24
Ingredients: 30 CHIPS AHOY! Cookies, divided; 3 pkg. brick cream cheese, softened; ¾ cup granulated sugar; ½ cup sour cream; 3 eggs; 2¼ cups apples (See Tip.); 2 Tbsp. butter, melted; 1 Tbsp. brown sugar; 1 Tbsp. lemon juice; 1 tsp. ground cinnamon; ¼ cup caramel sauce

A chocolate chip cookie crust and a caramel apple and cookie topping makes these mini homemade cheesecakes one of our favorite dessert ideas.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

30 CHIPS AHOY! Cookies, divided
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
3 eggs
2¼ cups chopped baking apples (See Tip.)
2 Tbsp. butter, melted
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. ground cinnamon
¼ cup caramel sauce

Directions

Heat oven to 325ºF.

Place 1 cookie in each of 24 paper-lined muffin pan cups. Reserve remaining cookies for later use.

Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended.

Spoon cream cheese mixture over cookies in muffin cups.

Bake 12 min. (Cheesecakes will not be done.)

Meanwhile, chop remaining cookies; place in large bowl. Add apples, butter, brown sugar, lemon juice and cinnamon; mix lightly.

Spoon apple mixture carefully over cheesecakes. Bake additional 20 min. or until done. Cool completely.

Refrigerate cheesecakes 4 hours. Drizzle with caramel sauce before serving.