Caramel Apple Cheesecakes

Serves 4


  • 1 Tbsp. plus 1 tsp. of Carlson Cod Liver Oil, green apple
  • ⅓ cup of graham cracker crumbs
  • 2 Tbsp. of brown sugar
  • 1 tsp. of pumpkin pie spice
  • 1 ½ Tbsp. of melted butter
  • 4 oz. of cream cheese, softened at room temp.
  • ¼ cup of sour cream
  • ¼ cup of powdered sugar
  • ¼ tsp. of vanilla extract
  • 2 Tbsp. of prepared caramel sauce
  • 2 Tbsp. of diced green apple, optional


  1. Combine the crust ingredients. Stir until well blended.
  2. Divide the crumb mixture evenly between 4 silicone muffin liners.
  3. Press the crumbs firmly using the back of a small spoon; chill 1 hour.
  4. Beat the filling ingredients together until smooth.
  5. Spoon the filling evenly into the muffin liners.
  6. Chill the cheesecakes about 6 hours or overnight.
  7. Gently peel off the muffin liners and place the cheesecakes on plates.
  8. Drizzle caramel sauce on the cheesecakes and top them with diced green apple.