Caramel Apple Cheesecakes

Serves 4

Crust

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

Filling

4 oz. of cream cheese, softened at room temp.
¼ cup of sour cream
¼ cup of powdered sugar
¼ tsp. of vanilla extract

Topping

2 Tbsp. of prepared caramel sauce
2 Tbsp. of diced green apple, optional

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