Apple Crisp Mini Cheesecakes (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
3/4 cup graham cracker crumbs
02 -
1 and 1/2 tablespoons granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
3 tablespoons unsalted butter, melted
→ Crumb Topping
05 -
1/3 cup all-purpose flour
06 -
1/3 cup light brown sugar, packed
07 -
1/3 cup quick-cooking oats
08 -
3/4 teaspoon ground cinnamon
09 -
1/8 teaspoon ground nutmeg
10 -
2 and 1/2 tablespoons unsalted butter, melted
→ Apple Filling
11 -
2 medium-small apples, peeled and finely chopped
12 -
2 teaspoons fresh lemon juice
13 -
1 and 1/2 teaspoons ground cinnamon
14 -
1/4 teaspoon ground nutmeg
15 -
2 tablespoons light brown sugar
16 -
1 and 1/2 teaspoons cornstarch
→ Cheesecake Filling
17 -
280g cream cheese, softened (10 oz)
18 -
6 tablespoons granulated sugar
19 -
1 and 1/2 teaspoons vanilla extract
20 -
2 teaspoons all-purpose flour
21 -
1 large egg, room temperature
→ For Serving
22 -
Caramel sauce
# Instructions:
01 -
Line a standard cupcake pan with paper liners. This recipe makes 9 mini cheesecakes.
02 -
Preheat the oven to 165°C (325°F).
03 -
In a bowl, combine graham cracker crumbs with cinnamon and sugar. Add melted butter and stir until mixture resembles wet sand. Press approximately 2 tablespoons of mixture into the bottom of each paper liner and refrigerate.
04 -
In a separate bowl, mix flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.
05 -
Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add egg and mix just until combined. Do not overmix. Spoon filling over crusts, filling each cup about 2/3 full.
06 -
Toss chopped apples with lemon juice in a bowl. Add brown sugar, cornstarch, cinnamon, and nutmeg, stirring until evenly coated. Spoon apple mixture over cheesecake filling, filling cups almost to the top. Gently press apples down slightly.
07 -
Generously sprinkle cinnamon oat crumbs over the apple layer.
08 -
Bake for 28-30 minutes, until edges are set and centers are slightly jiggly.
09 -
Allow cheesecakes to cool for 30 minutes in the pan. Remove from pan and refrigerate until completely chilled, at least 2 hours.
10 -
Before serving, drizzle with caramel sauce.
# Notes:
01 -
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
For best results, use firm apples like Granny Smith or Honeycrisp that hold their shape when baked.