Description
Apple Crisp Mini Cheesecakes: Creamy cheesecake with apple crisp topping. Quick, comforting, crowd-pleasing dessert perfect for fall cravings.
Ingredients
- For the Graham Cracker Crust: 1½ cups (180g) graham cracker crumbs, 3 tablespoons (38g) granulated sugar, ¼ teaspoon ground cinnamon, 5 tablespoons (70g) unsalted butter, melted
- For the Cheesecake Filling: 16 ounces (450g) cream cheese, softened to room temperature, ⅔ cup (133g) granulated sugar, 2 large eggs, at room temperature, 1 teaspoon pure vanilla extract, ¼ cup (60g) sour cream, at room temperature
- For the Apple Topping: 2 medium apples (about 2 cups when diced), peeled and finely diced, 2 tablespoons (28g) unsalted butter, 3 tablespoons (38g) brown sugar, packed, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, Pinch of salt
- For the Crisp Topping: ½ cup (63g) all-purpose flour, ½ cup (45g) old-fashioned oats, ⅓ cup (67g) brown sugar, packed, ¼ teaspoon ground cinnamon, ¼ cup (57g) unsalted butter, cold and cubed
Instructions
- Step 1: Prepare the Crust Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand. Divide the mixture evenly among the liners, using about 1 tablespoon per cup. Press firmly into the bottom using the back of a measuring spoon to create an even layer. Bake for 5 minutes to set the crust, then remove from the oven and allow to cool while preparing the filling.
- Step 2: Make the Cheesecake Filling In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps, about 1 minute. Add the sugar and continue beating until well incorporated. Add the eggs one at a time, mixing on low speed just until each is incorporated. Be careful not to overmix. Stir in the vanilla extract and sour cream until just combined. The mixture should be silky smooth. Divide the filling evenly among the muffin cups, filling each about ⅔ full.
- Step 3: Prepare the Apple Topping In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for about 3-4 minutes, stirring occasionally, until the apples begin to soften but still retain some firmness. Remove from heat and allow to cool slightly while you prepare the crisp topping.
- Step 4: Make the Crisp Topping In a small bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- Step 5: Assemble and Bake Spoon the apple mixture evenly over each cheesecake, about 1-2 tablespoons per cup. Sprinkle the crisp topping over the apples, pressing gently to adhere. Bake for 20-25 minutes until the cheesecake is set around the edges but still slightly jiggly in the center and the crisp topping is golden brown. Allow to cool in the pan for 30 minutes, then transfer to a refrigerator to chill completely, at least 2 hours or preferably overnight.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 20
- Sodium: 250
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
- Cholesterol: 70