Description
Apple Crisp Mini Cheesecakes are a delightful fall dessert combining the creamy richness of cheesecake with the warm flavors of spiced apple crisp. This recipe features a graham cracker crust, a creamy cheesecake filling, a cinnamon-spiced apple topping, and a crumbly oat topping, all baked into perfect bite-sized treats perfect for any occasion.
Ingredients
Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons 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 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and 1/2 Tablespoons unsalted butter, melted
Apple Filling:
- 2 medium-small apples, peeled and finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 1 and 1/2 teaspoons cornstarch
Cheesecake Filling:
- 10 oz. cream cheese, softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
For Serving:
- Caramel sauce
Instructions
- Prepare cupcake pan and preheat oven: Line a standard cupcake pan with 9 paper liners. Preheat the oven to 325°F (163°C) to ensure it reaches the correct temperature for baking the mini cheesecakes evenly.
- Make the graham cracker crust: In a mixing bowl, combine graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir thoroughly. Press nearly 2 tablespoons of this crust mixture firmly into the bottom of each paper liner. Chill the crusts in the fridge to set while preparing other components.
- Prepare the crumb topping: Mix together flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg in a bowl. Add melted butter and combine until a coarse crumb texture forms. Refrigerate this topping until ready to be used later.
- Make the cheesecake filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until combined, ensuring the batter remains creamy and not overmixed. Spoon the filling over the chilled crusts, filling each about two-thirds full.
- Prepare the apple filling: Toss the finely chopped apples with lemon juice to prevent browning. Add light brown sugar, cornstarch, cinnamon, and nutmeg; stir to coat evenly. Spoon the apple mixture carefully over the cheesecake filling in each cup, filling almost to the top. Gently press the apples down with your palm to compact slightly.
- Add the crumb topping: Generously sprinkle the prepared cinnamon oat crumb topping over the apples to cover them completely.
- Bake the mini cheesecakes: Place the cupcake pan in the preheated oven and bake for 28-30 minutes, or until the cheesecake filling is set and the topping is golden brown.
- Cool and chill: Allow the mini cheesecakes to cool in the pan for 30 minutes at room temperature. Once cooled, remove them from the pan and store in the refrigerator to chill for best texture and flavor.
- Serve with caramel sauce: Just before serving, drizzle each mini cheesecake generously with caramel sauce for extra sweetness and a finish that complements the apple crisp flavors.
Notes
- Use firm apples such as Granny Smith or Honeycrisp to maintain texture after baking.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the cheesecake filling once the egg is added to prevent cracking during baking.
- Quick-cooking oats work best for the crumb topping to achieve a tender crispness.
- Chilling the crust before adding filling helps prevent sogginess.
- Mini cheesecakes can be stored in the refrigerator for up to 3 days.
- For a nut-free option, ensure your graham crackers and toppings contain no nuts or cross-contamination.
