Description
Delightful mini cheesecakes that combine the creamy richness of cheesecake with the warm, spiced essence of apple crisp.
Ingredients
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
- 1/3 cup all-purpose flour (for streusel)
- 1/3 cup light brown sugar (for streusel)
- 1/3 cup quick-cooking oats (for streusel)
- 3/4 teaspoon cinnamon (for streusel)
- 1/8 teaspoon nutmeg (for streusel)
- 2 1/2 tablespoons unsalted butter, melted (for streusel)
Instructions
- Line a standard cupcake pan with paper liners.
- Preheat your oven to 325°F.
- Mix together graham cracker crumbs, cinnamon, and sugar in a mixing bowl.
- Add melted butter and stir until evenly combined.
- Press 2 tablespoons of the mixture into each liner and refrigerate while you prepare the filling.
- Combine flour, brown sugar, oats, cinnamon, and nutmeg for the streusel topping.
- Add melted butter and stir until coarse crumbs form. Refrigerate.
- Beat softened cream cheese with sugar, vanilla, and flour until smooth.
- Add the egg and mix just until combined.
- Spoon cheesecake filling over the crusts, filling them about 2/3 full.
- Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg to coat.
- Spoon the apple mixture over the cheesecake filling, gently pressing down with your palm.
- Sprinkle the streusel topping generously over each cheesecake.
- Bake for 28-30 minutes or until the edges are set.
- Allow to cool in the pan for 30 minutes, then refrigerate.
- Serve drizzled with caramel sauce.
Notes
Use room temperature cream cheese for smooth blending. Consider adding chopped nuts to the streusel for added flavor.