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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

  • Author: Alyssa

Description

Savor Apple Crisp Mini Cheesecakes with a sweet apple topping, crunchy streusel, and creamy cheesecake. A delicious, bite-sized dessert.

Ingredients

Scale

Graham Cracker Crust:

  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter – melted

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

Apple Filling:

  • 2 medium-small apples – peeled and chopped finely
  • 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

Cheesecake Filling:

  • 10 oz. cream cheese – softened
  • 6 tablespoons sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 egg
  • Caramel sauce – for serving

Instructions

  1. Line a standard cupcake pan with paper liners; this recipe makes 9 mini cheesecakes.
  2. Preheat your oven to 325°F (163°C).
  3. In a medium bowl, combine 3/4 cup graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 and 1/2 tablespoons sugar using a fork. Add 3 tablespoons melted unsalted butter and mix well until the crumbs are coated. Press almost 2 tablespoons of this mixture into the bottom of each paper liner, then place the pan in the refrigerator while you prepare the other components.
  4. For the crumb topping, in a separate bowl, mix together 1/3 cup all-purpose flour, 1/3 cup light brown sugar, 1/3 cup quick-cooking oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add 2 and 1/2 tablespoons melted butter, stirring until coarse crumbs form. Chill this mixture in the refrigerator until you’re ready to use it.
  5. To prepare the cheesecake filling, beat 10 oz. of softened cream cheese in a mixing bowl with 6 tablespoons of sugar, 1 and 1/2 teaspoons of vanilla extract, and 2 teaspoons of all-purpose flour until smooth. Add 1 egg and mix just until combined; be sure not to overbeat.
  6. Toss the 2 finely chopped apples with 2 teaspoons freshly squeezed lemon juice in another bowl. Then sprinkle in 2 tablespoons of light brown sugar, 1 and 1/2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, and 1 and 1/2 teaspoons of cornstarch; mix well to coat the apples evenly.
  7. Spoon the cheesecake filling over the prepared crusts, filling each cup about 2/3 full. Then add the apple mixture on top, gently pressing the apples down with your palm to ensure they settle into the filling.
  8. Finally, generously sprinkle the cinnamon oat crumb topping over each mini cheesecake.
  9. Place the pan in the preheated oven and bake for about 28-30 minutes, or until the tops are golden and the cheesecake is set but still slightly jiggles.
  10. Once baked, allow the mini cheesecakes to cool in the pan for about 30 minutes. Carefully remove them and let them cool completely before storing them in the refrigerator.
  11. When ready to serve, drizzle each mini cheesecake with caramel sauce for added sweetness and flavor.

Find it online: https://recipecastle.com/apple-crisp-mini-cheesecakes/