Description
Delightful mini cheesecakes that combine creamy cheesecake with apple crisp, featuring a graham cracker crust and a spiced apple topping.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups peeled and diced apples (about 2 medium apples)
- 1/2 teaspoon ground cinnamon
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, diced
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with 12 paper liners.
- In a small bowl, combine graham cracker crumbs and 2 tablespoons sugar. Stir in the melted butter until well combined.
- Divide the crumb mixture evenly among the muffin cups, pressing down firmly to form a crust layer in each.
- In a medium bowl, beat the cream cheese until smooth. Add 1/2 cup granulated sugar and vanilla extract, and continue beating until well combined.
- Add the eggs one at a time, beating after each addition just until combined.
- Spoon the cheesecake batter over the crust layer in the muffin cups, filling about 2/3 full.
- In another bowl, toss the diced apples with 1/2 teaspoon cinnamon and 1/4 cup brown sugar until evenly coated.
- Spoon the apple mixture evenly over the cheesecake layer in the muffin cups.
- For the crisp topping: In a small bowl, mix together the flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the diced cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb mixture over the apple layer in each muffin cup.
- Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set and the topping is golden brown.
- Let them cool in the pan for 10 minutes, then move to a wire rack to cool completely.
- Refrigerate the mini cheesecakes for at least 2 hours before serving.
Notes
For added flavor, consider drizzling caramel sauce over the tops or adding nuts to the crisp topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg