Apple Crisp Mini Cheesecakes (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
3/4 cup graham cracker crumbs
02 -
1 and 1/2 tablespoons sugar
03 -
1/2 teaspoon cinnamon
04 -
3 tablespoons unsalted butter, melted
→ Crumb Topping
05 -
1/3 cup all-purpose flour
06 -
1/3 cup light brown sugar
07 -
1/3 cup quick-cooking oats
08 -
3/4 teaspoon cinnamon
09 -
1/8 teaspoon nutmeg
10 -
2 and 1/2 tablespoons unsalted butter, melted
→ Apple Filling
11 -
2 medium-small apples, peeled and chopped finely
12 -
2 teaspoons freshly squeezed lemon juice
13 -
1 and 1/2 teaspoons cinnamon
14 -
1/4 teaspoon nutmeg
15 -
2 tablespoons light brown sugar
16 -
1 and 1/2 teaspoons cornstarch
→ Cheesecake Filling
17 -
10 oz cream cheese, softened
18 -
6 tablespoons sugar
19 -
1 and 1/2 teaspoons vanilla extract
20 -
2 teaspoons all-purpose flour
21 -
1 egg
→ Serving (optional)
22 -
Caramel sauce, for serving
# Instructions:
01 -
Line a standard cupcake pan with paper liners. This recipe yields 9 cupcakes.
02 -
Preheat the oven to 325°F (160°C).
03 -
Using a fork, stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and mix well. Press almost 2 tablespoons of the mixture into the bottom of each paper liner and refrigerate.
04 -
In a bowl, combine all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg. Add melted butter and mix to form coarse crumbs. Refrigerate until needed.
05 -
In a mixing bowl, beat softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined. Divide the cheesecake filling evenly over the prepared crusts, filling each cup about 2/3 full.
06 -
Toss the chopped apples with lemon juice in a small bowl. Add light brown sugar, cornstarch, cinnamon, and nutmeg, and mix well. Spoon the apple mixture over the cheesecake filling, filling almost to the top of each cup, and gently press the apples with your palm.
07 -
Generously sprinkle the prepared cinnamon oat crumbs over the top of each cupcake.
08 -
Bake in the preheated oven for about 28-30 minutes.
09 -
Let the cheesecakes cool in the pan for 30 minutes, then remove them from the pan and transfer to the refrigerator.
10 -
Before serving, drizzle each cheesecake with caramel sauce.