Danielle Shaw
Apple Crisp Mini Cheesecakes
These mini cheesecakes are a great dessert that makes excellent use of a peak fall ingredient, apples. A recipe perfect for the holiday season.
Ingredients
Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 1/2 tbsp sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter melted
Crumb Topping
- 1/3 cup flour
- 1/3 cup light brown sugar
- 1/3 cup cooking oats
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 1/2 tbsp unsalted butter melted
Apple Filling
- 2 apples peeled and finely chopped
- 2 tsp lemon juice
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp light brown sugar
- 1 1/2 tsp corn starch
Cheesecake Filling
- 10 oz cream cheese softened
- 6 tbsp sugar
- 1 1/2 tsp vanilla
- 2 tsp flour
- 1 egg
- caramel sauce as desired when served
Instructions
- Line cupcake pan with paper liners and preheat oven to 325 F
- Use a fork to stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press about 2 tablespoons of mixture into the bottom of paper liner and place in the fridge
- To make the topping, stir together all purpose flour, light brown sugar, quick cooking oats, cinnamon and nutmeg. Add melted butter and stir until crumbs form. Place in the fridge until ready to use
- To make cheesecake filling, beat softened cream cheese with sugar, vanilla and flour. Add egg and mix to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full)
- Toss chopped apples with lemon juice. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm and sprinkle cinnamon oat crumbs on top
- Bake about 28-30 minutes and allow to cool 30 minutes in the pan. After, remove from pan and store in the fridge. When served, drizzle cheesecakes with caramel sauce, as desired
