A delightful blend of creamy cheesecake and warm apple crisp, perfect for any occasion.
Author:emma
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 mini cheesecakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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 extract
2 teaspoons all-purpose flour
1 large 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
Prepare Your Pan: Line a standard cupcake pan with paper liners.
Preheat Oven: Preheat your oven to 325°F (165°C).
Make the Crust: Mix graham cracker crumbs, cinnamon, and sugar in a bowl. Add melted butter and stir until combined. Press into each liner and refrigerate.
Prepare the Streusel Topping: In a bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate.
Beat the Filling: In a bowl, beat softened cream cheese with sugar, vanilla, and flour until smooth. Add egg and mix until just combined.
Combine Cheesecake and Apples: Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
Assemble the Cheesecakes: Spoon cheesecake filling over crusts, topping with the apple mixture.
Add Streusel: Generously sprinkle streusel topping over each cheesecake.
Bake the Cheesecakes: Bake for 28-30 minutes until edges are set.
Cool and Serve: Cool for 30 minutes in the pan, then refrigerate and serve with caramel sauce.
Notes
Chill the crust before adding the filling to avoid sogginess.