Description
These individual desserts offer all the comforting flavors of classic apple crisp and creamy cheesecake in one perfect, bite-sized package. They’re an absolute showstopper for any occasion, whether it’s a holiday gathering, a special celebration, or just a cozy evening treat. Each mini cheesecake boasts a velvety smooth filling, a crumbly graham cracker base, and a delightful apple crisp topping that’s simply irresistible.
Ingredients
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
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 cupcakes).
2. Preheat your oven to 325F.
3. In a bowl, mix graham cracker crumbs with sugar and cinnamon. Stir in melted butter until well combined. Press about 2 tablespoons of this mixture into the bottom of each paper liner and chill in the refrigerator.
4. For the topping, combine flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate until needed.
5. To make the cheesecake filling, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Mix in the egg just until combined. Spoon this filling over the crusts, filling about two-thirds of each liner.
6. Toss chopped apples with lemon juice. Stir in light brown sugar, cornstarch, cinnamon, and nutmeg until well mixed. Spoon the apple mixture over the cheesecake filling, filling the liners almost to the top. Gently press the apples down slightly with your palm.
7. Sprinkle the cinnamon oat crumbs generously over the top of each cheesecake.
8. Bake for approximately 28 to 30 minutes.
9. Allow to cool in the pan for 30 minutes before removing from the pan and storing in the refrigerator.
10. Drizzle with caramel sauce before serving.
Notes
Ensure your cream cheese, eggs, and sour cream are at room temperature for the smoothest, lump-free cheesecake filling. This is key to achieving that luxuriously creamy texture.
Once you add the eggs, mix the filling only until they are just incorporated. Overmixing can introduce too much air, which can lead to cracks in your cheesecakes as they bake and cool.
Allowing the cheesecakes to cool gradually is important. Cooling them slowly in the pan and then at room temperature before refrigerating helps prevent cracking and ensures a perfectly set dessert.
Resist the urge to dig in too soon! Chilling the mini cheesecakes for at least 4 hours is essential for them to fully set and for the flavors to develop properly. They are so much better after a good chill.
- Prep Time: Approximately 40 minutes
- Cook Time: 28-30 minutes
- Category: Dessert
- Cuisine: American