Description
Delight in these Apple Crisp Mini Cheesecakes featuring a buttery graham cracker crust, creamy cheesecake filling, spiced apple topping, and a crunchy oat crumb topping. Perfect individual treats drizzled with caramel sauce for a comforting dessert.
Ingredients
Scale
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 extract
- 2 teaspoons all-purpose flour
- 1 egg
For Serving:
- Caramel sauce
Instructions
- Prepare Pan and Crust: Line a standard cupcake pan with paper liners to make 9 cupcakes. Preheat your oven to 325 F. In a bowl, combine graham cracker crumbs, cinnamon, and sugar. Stir in melted butter until well combined. Press about 2 tablespoons of this mixture into the bottom of each paper liner. Chill the crusts in the fridge while preparing the other components.
- Make Crumb Topping: In another bowl, stir together flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and mix until coarse crumbs form. Place the crumb topping in the fridge until ready to use.
- Prepare Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until incorporated to avoid overmixing. Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
- Make Apple Filling: Toss the finely chopped peeled apples with lemon juice. Add light brown sugar, cornstarch, cinnamon, and nutmeg; stir well to coat the apples evenly. Spoon the apple mixture over the cheesecake filling in the cupcake liners, filling almost to the top. Gently press the apples down with your palm to compact slightly.
- Add Crumb Topping and Bake: Generously sprinkle the chilled cinnamon oat crumb topping over each filled cupcake. Bake in the preheated oven for 30 minutes until the topping is golden and the cheesecake filling is set around the edges.
- Cool and Serve: Allow the mini cheesecakes to cool in the pan for 30 minutes. Carefully remove from the pan, then refrigerate until ready to serve. When serving, drizzle each cupcake generously with caramel sauce for added sweetness and flavor.
Notes
- You can substitute the apples with pears for a different but equally delicious flavor.
- Use light brown sugar for both filling and topping to enhance the caramel notes.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Press the crust firmly into the liners to prevent crumbling when serving.
- Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
- Feel free to prepare the crumb topping in advance and keep it chilled until baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
