* 2 tablespoons butter
* 4 cups peeled, cored and diced granny smith apples
* 1 cup Musselman’s Apple Butter
* 2 cups heavy whipping cream
* 8 oz cream cheese, softened
* 1 cup dulce de leche caramel
* plus sweetened whipped cream & ground cinnamon for garnish
Add butter to a large skillet and place over medium heat. Add apples and cook, stirring often about 5 minutes or until apples start to soften. Stir in Musselman’s Apple Butter until well combined.
Remove from heat and pour into a shallow container. Cover and refrigerate until cooled, about 20 to 30 minutes.
Meanwhile, add heavy whipping cream to a mixer bowl and beat until stiff peaks form. Pour into another bowl and refrigerate. Add softened cream cheese and dulce de leche caramel to mixer bowl and beat until smooth. Fold in whipped cream until thoroughly combined.
Spoon about 2 tablespoons of caramel cheesecake into small jars or dessert shooter glasses and layer in about a teaspoon of apple mixture and repeat to create 2 layers of each. Repeat with remaining ingredients.
Garnish with additional sweetened whipped cream and ground cinnamon if desired. Serve immediately or refrigerate until ready to serve.