Description
These Apple Crisp Mini Cheesecakes are the perfect combination of creamy cheesecake, spiced apples, and a crisp oat topping. Each bite is a delightful blend of textures and flavors, with the graham cracker crust providing a buttery base, the rich cream cheese filling melting in your mouth, and the sweet, cinnamon-coated apples adding a comforting fall-inspired touch.
Ingredients
For the Graham Cracker Crust:
3/4 cup graham cracker crumbs
1 and 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
For the Crumb Topping:
1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 and 1/2 tablespoons unsalted butter, melted
For the Apple Filling:
2 medium-small apples, peeled and finely chopped
2 teaspoons freshly squeezed lemon juice
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons light brown sugar
1 and 1/2 teaspoons cornstarch
For the Cheesecake Filling:
10 oz. cream cheese, softened
6 tablespoons sugar
1 and 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg
For Serving:
Caramel sauce (optional, for drizzling)
Instructions
Preheat Oven: Preheat the oven to 325°F (160°C) and line a standard cupcake pan with 9 paper liners.
Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir well. Press almost 2 tablespoons of the mixture into the bottom of each liner. Place in the fridge to chill.
Make the Crumb Topping: In a separate bowl, stir together flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Set aside in the fridge.
Prepare the Cheesecake Filling: Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined. Spoon the cheesecake filling over the crusts, filling each cup about 2/3 full.
Prepare the Apple Filling: Toss the finely chopped apples with lemon juice, then add brown sugar, cornstarch, cinnamon, and nutmeg. Mix well. Spoon the apple mixture over the cheesecake filling, filling each cup almost to the top. Gently press the apples down.
Top with Crumb Topping: Generously sprinkle the prepared cinnamon oat crumbs over the apple layer.
Bake: Bake in the preheated oven for 28-30 minutes, or until the cheesecakes are set.
Cool: Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the fridge to chill completely.
Serve: Drizzle the mini cheesecakes with caramel sauce before serving for an extra indulgent touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300