Description
These mini cheesecakes combine creamy cheesecake with the warm flavors of apple crisp, perfect for fall gatherings.
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
- 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 1/2 tablespoons unsalted butter, melted
- Caramel sauce for drizzling
Instructions
- Line a standard cupcake pan with paper liners and preheat your oven to 325°F.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until well combined. Press 2 tablespoons of the mixture into each liner and refrigerate.
- In another bowl, combine flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form, then refrigerate.
- In a large bowl, beat the cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix to combine.
- Remove crusts from the fridge and spoon cheesecake filling over the crusts, filling each about 2/3 full.
- Toss chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg, then spoon over the cheesecake filling.
- Sprinkle the prepared streusel topping over each mini cheesecake.
- Bake for 28-30 minutes, or until edges are set but center is slightly jiggly.
- Let cheesecakes cool for 30 minutes in the pan, then refrigerate for at least 2 hours.
- Drizzle with caramel sauce before serving.
Notes
For the best texture, ensure cream cheese and eggs are at room temperature. Chill cheesecakes after baking for better flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg