Apple Crisp Mini Cheesecakes (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
3/4 cup graham cracker crumbs
02 -
1 and 1/2 Tablespoons sugar
03 -
1/2 teaspoon cinnamon
04 -
3 Tablespoons unsalted butter, melted
→ Crumb Topping
05 -
1/3 cup all-purpose flour
06 -
1/3 cup light brown sugar
07 -
1/3 cup quick-cooking oats
08 -
3/4 teaspoon cinnamon
09 -
1/8 teaspoon nutmeg
10 -
2 and 1/2 Tablespoons unsalted butter, melted
→ Apple Filling
11 -
2 medium-small apples, peeled and chopped finely
12 -
2 teaspoons freshly squeezed lemon juice
13 -
1 and 1/2 teaspoons cinnamon
14 -
1/4 teaspoon nutmeg
15 -
2 Tablespoons light brown sugar
16 -
1 and 1/2 teaspoons cornstarch
→ Cheesecake Filling
17 -
10 oz cream cheese, softened
18 -
6 Tablespoons sugar
19 -
1 and 1/2 teaspoons vanilla
20 -
2 teaspoons all-purpose flour
21 -
1 egg
22 -
Caramel sauce, for serving
# Instructions:
01 -
Line a standard cupcake pan with paper liners. This recipe makes 9 cupcakes.
02 -
Preheat the oven to 325°F.
03 -
Using a fork, stir together graham cracker crumbs, cinnamon, and sugar. Add melted butter and mix well. Press approximately 2 Tablespoons of the mixture into the bottom of each paper liner and place in the fridge.
04 -
In a bowl, mix together all-purpose 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. Spoon the mixture over the prepared crusts, filling each about two-thirds full.
06 -
Toss chopped apples with lemon juice. Add light brown sugar, cornstarch, cinnamon, and nutmeg, and mix well. Spoon the apple mixture over the cheesecake filling, filling each cup almost to the top. Gently press the apples with your palm.
07 -
Generously sprinkle the cinnamon oat crumb topping over each cup.
08 -
Bake in the preheated oven for 28-30 minutes.
09 -
Allow the cheesecakes to cool for 30 minutes in the pan. Remove from the pan and refrigerate.
10 -
Drizzle with caramel sauce before serving.