Description
Delightful mini cheesecakes that blend creamy cheesecake with the cozy flavors of apple crisp, perfect for celebrations or family gatherings.
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
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 1/2 tablespoons unsalted butter, melted
- Caramel sauce for serving
Instructions
- Preheat your oven to 325°F and line a standard cupcake pan with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and combine. Press 2 tablespoons into each liner to form a crust, then refrigerate.
- For the streusel topping, combine flour, light brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter until it forms coarse crumbs. Refrigerate.
- Beat cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just incorporated.
- Spoon cheesecake filling over the crusts, filling each about 2/3 full.
- Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon over cheesecake filling, pressing down gently.
- Sprinkle streusel topping generously over each cheesecake.
- Bake for 28-30 minutes until edges are set but centers remain slightly jiggly.
- Allow to cool for 30 minutes, then refrigerate. Before serving, drizzle with caramel sauce.
Notes
Use freshly picked apples for the best flavor. Consider experimenting with different spices for a unique twist.
