Description
Indulge in the delightful fusion of flavors with our Apple Crisp Mini Cheesecakes, featuring a graham cracker base, a creamy cheesecake layer, and a spiced apple topping, all finished with a crunchy oat crumble. A dollop of caramel sauce adds the perfect touch of sweetness, making these mini cheesecakes a must-try dessert for any occasion.
Ingredients
Scale
- Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1.5 Tbsp sugar
- 1/2 tsp cinnamon
- 3 Tbsp 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 tsp cinnamon
- 1/8 tsp nutmeg
- 2.5 Tbsp unsalted butter, melted
- Apple Filling:
- 2 medium-small apples, finely chopped
- 2 tsp lemon juice
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp light brown sugar
- 1.5 tsp cornstarch
- Cheesecake Filling:
- 10 oz cream cheese, softened
- 6 Tbsp sugar
- 1.5 tsp vanilla extract
- 2 tsp all-purpose flour
- 1 egg
- Caramel sauce, for serving
Instructions
- Prepare Crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press 2 Tbsp into each paper liner in a cupcake pan. Chill.
- Make Topping: Combine flour, brown sugar, oats, cinnamon, nutmeg, and butter until crumbly. Chill.
- Mix Filling: Beat cream cheese, sugar, vanilla, and flour. Add egg, blend lightly. Spoon over crusts.
- Add Apples: Toss apples with lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Layer on filling, press gently.
- Top with Crumbs: Sprinkle cinnamon oat crumbs. Bake at 325°F (163°C) for 28-30 minutes.
- Cool & Serve: Let cool in pan, then refrigerate. Serve with caramel sauce.
Notes
- Storage: Keep refrigerated and enjoy within 3-4 days.
- FAQs:
- Can I use any type of apple? Yes, though tart varieties like Granny Smith work best.
- Can I freeze these cheesecakes? Yes, freeze without the caramel topping for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes