Description

Delight in these Apple Crisp Mini Cheesecakes featuring a graham cracker crust, creamy cheesecake filling, a cinnamon-spiced apple topping, and a crunchy oat crumb topping. Perfectly portioned as cupcakes, they combine classic apple crisp flavors with smooth cheesecake, finished with a drizzle of caramel sauce.

Ingredients

Scale

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 chopped finely
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

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Instructions

Prepare Cupcake Pan: Line a standard 9-cup cupcake pan with paper liners to prevent sticking and set aside.
Preheat Oven: Set your oven to 325 degrees Fahrenheit to ensure even baking.
Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs, cinnamon, and sugar. Stir in melted butter until the mixture holds together. Press about 2 tablespoons of this mixture firmly into the bottom of each cupcake liner. Chill in the refrigerator while preparing other components.
Prepare Crumb Topping: In another bowl, mix together flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate until ready to use.
Make Cheesecake Filling: Beat softened cream cheese with sugar, vanilla extract, and flour until smooth and creamy. Add the egg and mix just until combined without overbeating to prevent cracks.
Assemble Cheesecake Layer: Spoon the cheesecake filling over the chilled graham cracker crusts, filling each about two-thirds full.
Prepare Apple Filling: Toss the finely chopped apples with lemon juice to prevent browning. Add brown sugar, cornstarch, cinnamon, and nutmeg and mix well to coat evenly.
Add Apple Layer: Spoon the apple mixture over the cheesecake filling in each cup, filling almost to the top. Gently press the apples down with your palm to compact them slightly.
Add Crumb Topping: Generously sprinkle the cinnamon oat crumb mixture over the apple layer to create a crunchy topping.
Bake: Place the cupcake pan in the oven and bake for 30 minutes or until the crumb topping is golden and the cheesecake filling has set.
Cool: Allow the mini cheesecakes to cool for 30 minutes in the pan. Once cooled, remove from the pan and transfer to the refrigerator to chill thoroughly before serving.
Serve: Just before serving, drizzle each mini cheesecake with caramel sauce for added sweetness and flavor.

Notes

Use tart apples like Granny Smith or Crispin for the best apple crisp flavor and texture.
To soften cream cheese quickly, leave it at room temperature for about 30 minutes or microwave in short bursts carefully.
Line the cupcake pan with sturdy liners to hold the toppings well and prevent sticking.
Make sure not to overmix the cheesecake filling after adding the egg to avoid cracks in the final product.
The mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
For a dairy-free version, substitute cream cheese and butter with vegan alternatives and adjust baking time slightly.

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg