Apple Crisp Mini Cheesecakes (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
3/4 cup graham cracker crumbs
02 -
1 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 1/2 tablespoons unsalted butter, melted
→ Apple Filling
11 -
2 medium-small apples, peeled and finely chopped
12 -
2 teaspoons fresh lemon juice
13 -
1 1/2 teaspoons cinnamon
14 -
1/4 teaspoon nutmeg
15 -
2 tablespoons light brown sugar
16 -
1 1/2 teaspoons cornstarch
→ Cheesecake Filling
17 -
280g cream cheese, softened
18 -
6 tablespoons sugar
19 -
1 1/2 teaspoons vanilla extract
20 -
2 teaspoons all-purpose flour
21 -
1 large egg
→ For Serving
22 -
Caramel sauce
# Instructions:
01 -
Line a standard cupcake pan with paper liners. This recipe yields 9 individual cheesecakes.
02 -
Set oven temperature to 165°C (325°F).
03 -
Combine graham cracker crumbs with cinnamon and sugar using a fork. Add melted butter and mix thoroughly. Press approximately 2 tablespoons of mixture into the bottom of each paper liner and refrigerate.
04 -
In a separate bowl, mix all-purpose flour, light brown sugar, quick-cooking oats, cinnamon and nutmeg. Stir in melted butter until coarse crumbs form. Refrigerate until needed.
05 -
Beat softened cream cheese with sugar, vanilla, and flour until smooth. Add egg and mix just until combined. Spoon the filling over chilled crusts, filling each cup about 2/3 full.
06 -
Toss chopped apples with lemon juice in a bowl. Add light brown sugar, cornstarch, cinnamon, and nutmeg, stirring to coat evenly. Spoon apple mixture over cheesecake filling, nearly filling cups to the top. Gently press apples down with your palm.
07 -
Generously sprinkle the chilled cinnamon-oat crumb mixture over the apple layer.
08 -
Bake for 28-30 minutes, until edges are set and centers are just slightly jiggly.
09 -
Allow cheesecakes to cool in the pan for 30 minutes, then remove and refrigerate until completely set.
10 -
Before serving, drizzle each mini cheesecake with caramel sauce.
# Notes:
01 -
These mini cheesecakes combine the flavors of apple crisp and creamy cheesecake for a delightful individual dessert.
02 -
Can be made up to 2 days ahead and stored covered in the refrigerator.