Description
These mini cheesecakes combine the creamy texture of cheesecake with a warm, spiced apple crisp topping, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
- Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
- Apple Topping:
- 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
- Streusel 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 1/2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 325°F (163°C) and line a standard cupcake pan with paper liners.
- For the crust, mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter. Press 2 tablespoons of this mixture into each liner and refrigerate.
- For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and mix until coarse crumbs form, then refrigerate.
- For the cheesecake filling, beat cream cheese with sugar, vanilla, and flour until smooth. Incorporate the egg and mix until just combined.
- Spoon cheesecake filling over prepared crusts, filling each about two-thirds full.
- For the apple topping, combine chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in a separate bowl.
- Spoon the apple mixture over the cheesecake filling, pressing down gently.
- Sprinkle the streusel topping generously over each cheesecake.
- Bake for 28-30 minutes until the edges are set.
- Let them cool in the pan for 30 minutes, then refrigerate to chill. Serve drizzled with caramel sauce if desired.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Allow to thaw overnight in the refrigerator before serving.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: apple, cheesecake, dessert, mini cheesecakes, autumn