Apple Crisp Mini Cheesecakes (Printable)
Individual cheesecakes with spiced apple crisp topping for a perfect dessert combination.
# What You’ll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream
→ Apple Crisp Topping
09 - 2 medium apples, peeled, cored, diced
10 - 2 tablespoons brown sugar
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/8 teaspoon ground nutmeg
14 - 1 teaspoon lemon juice
15 - 2 tablespoons unsalted butter
16 - 1/3 cup rolled oats
17 - 1/4 cup all-purpose flour
18 - Pinch of salt
# Directions:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Divide mixture evenly among liners and press firmly into bottoms.
03 - Bake crusts for 5 minutes, then remove from oven and let cool while preparing filling.
04 - Beat cream cheese in a large bowl until smooth. Add sugar and beat well. Add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla and sour cream until fully combined.
05 - Spoon cheesecake filling over cooled crusts, filling each cup about 3/4 full. Bake for 18-20 minutes until centers are just set. Cool completely in pan, then refrigerate at least 2 hours.
06 - Melt butter in a skillet over medium heat. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and salt. Cook stirring occasionally until apples are tender, about 4-6 minutes.
07 - Stir oats and flour into apple mixture. Cook additional 2-3 minutes until mixture is crumbly and golden. Remove from heat and let cool.
08 - Top each chilled mini cheesecake with a generous spoonful of apple crisp mixture. Serve chilled or at room temperature.
# Expert Advice:
01 -
- They deliver that perfect contrast between cool creamy cheesecake and warm spiced apples
- Individual portions mean everyone gets their own cute little dessert that looks impressive on a plate
02 -
- Overbeating the eggs creates air bubbles that cause cheesecakes to crack during baking
- The cheesecakes continue baking from residual heat so removing them while still slightly jiggly in the center is crucial
03 -
- Run a thin knife around the edge of the cheesecakes immediately after removing from the pan to prevent sticking
- A room temperature cheesecake releases from the pan much more cleanly than a cold one