Preheat your oven to 160°C (320°F) and line a 6-hole jumbo muffin tin with baking paper.

In a large bowl, beat the cream cheese until smooth and creamy. Add the egg and mix until fully incorporated. Add the NOMU MiniMakes Spiced Cake Mix, cayenne pepper, cardamom, fresh cream and yoghurt. Mix until the batter is smooth and well combined.

Pour the cheesecake batter into the prepared baking tin.

Place another cake tin or oven dish filled with water in the bottom of the oven to ensure that the cheesecakes don’t dry out too much during baking.

Place the cheesecakes in the oven and bake for 25-30 minutes, or until the centres are set and the edges are lightly golden. Let cool to room temperature, then refrigerate for at least 2 hours.

In a medium saucepan, add the diced apples and lemon juice. Cook over medium heat until the apples are tender but not mushy, about 5-7 minutes. Remove from heat and set aside.

In another saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will clump and eventually melt into a thick amber-coloured liquid. Be careful not to burn it.

Once the sugar is completely melted, add the butter and stir until it is fully incorporated, then slowly drizzle in the heavy cream while stirring. Allow the caramel to boil for 1 minute, then remove from heat.

Stir in the ground cinnamon, vanilla extract, and a pinch of salt. Add the cooked apples and stir gently to combine.

Let the sauce cool slightly before drizzling it over the cheesecake.

Once the cheesecakes are fully chilled, pour the apple cinnamon caramel sauce over the top, spreading it evenly. Slice and enjoy!