"2. In a medium pot, melt the butter over medium-high heat. Add the brown sugar, cinnamon, and salt, and stir to combine. Add the diced apples. Cover and cook for 6 minutes. 3. Take off the lid and keep cooking until the apples are soft and most of the liquid is gone, 5 to 8 minutes more. If the apples start drying out too fast, splash in 1 to 2 tablespoons of water. Turn off the heat, stir in vanilla and lemon juice, then transfer to a bowl and chill while you prep the other layers."
"7. Make the cheesecake layer: Whip the cream until it's fluffy and strong enough to hold stiff peaks. Set aside. 8. In a medium bowl, beat the cream cheese, granulated sugar, sour cream, and McCormick Pure Vanilla Extract until smooth, about 1 min. Fold in the whipped cream until no white streaks remain. 9. Assemble the cheesecake cups: Spoon the cooled apple mixture into the 4 cups over "
Four individual servings combine a graham-cracker crust, a creamy whipped-cream–folded cream cheese layer, and a cinnamon-browned apple topping finished with torched sugar. Active prep time is about 45 minutes with 3 hours chilling. Apples are peeled, diced, then cooked in butter with brown sugar, cinnamon, vanilla, and lemon until soft and reduced. Crust is made from graham crumbs, butter, brown sugar, and cinnamon pressed into glass cups. The cream cheese base is beaten smooth with sugar and sour cream, then folded with whipped cream. Layers are assembled in cups and chilled before serving.
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