Description
Delightful mini cheesecakes combining rich creaminess with warm apple crisp flavors.
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
- 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 (for streusel)
- 1/3 cup light brown sugar (for streusel)
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon (for streusel)
- 1/8 teaspoon nutmeg (for streusel)
- 2 1/2 tablespoons unsalted butter, melted (for streusel)
- Caramel sauce for serving
Instructions
- Prepare the Cupcake Pan: Line a standard cupcake pan with paper liners.
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, 1 1/2 tablespoons sugar, and 1/2 teaspoon cinnamon with melted butter. Use 2 tablespoons of this mixture for each cupcake liner, pressing it down to form a crust.
- Prepare the Streusel Topping: In another bowl, combine 1/3 cup flour, 2 tablespoons light brown sugar, 1/3 cup oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Stir in melted butter until coarse crumbs form and chill.
- Make the Cheesecake Filling: Beat softened cream cheese with an electric mixer, add 6 tablespoons sugar, 1 1/2 teaspoons vanilla, and 2 teaspoons flour until smooth. Add the egg and mix briefly.
- Assemble the Mini Cheesecakes: Spread cheesecake filling over each crust, filling them two-thirds full.
- Prepare the Apple Filling: Toss chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg.
- Add the Apple Layer: Spoon the apple mixture over the cheesecake filling and gently press down.
- Top with Streusel: Sprinkle cooled streusel topping over each cheesecake.
- Bake: Bake for 28-30 minutes until edges are set. Allow to cool for 30 minutes then refrigerate for at least 2 hours.
- Serve: Drizzle with caramel sauce before serving.
Notes
These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mini cheesecakes, apple crisp, dessert, baking, fall flavors