Description
Homemade apple crisp mini cheesecakes blend creamy New York-style cheesecake with classic fall flavors. Warm cinnamon and caramelized apples nestle atop a buttery graham cracker crust, offering pure seasonal comfort when you crave something special.
Ingredients
Scale
- 10 oz (280 g) cream cheese, softened
- 1 egg
- 6 tbsps (75 g) sugar
- 2 tsps (10 g) all-purpose flour
- 1 ½ tsps vanilla extract
- 2 medium-small apples, peeled and finely chopped
- 2 tbsps (25 g) light brown sugar
- 1 ½ tsps cinnamon
- 2 tsps freshly squeezed lemon juice
- 1 ½ tsps cornstarch
- ¼ tsp nutmeg
- ¾ cup (90 g) graham cracker crumbs
- ⅓ cup (40 g) all-purpose flour
- ⅓ cup (75 g) light brown sugar
- ⅓ cup (30 g) quick-cooking oats
- 3 tbsps (42 g) unsalted butter, melted
- 2 ½ tbsps (35 g) unsalted butter, melted
- 1 ½ tbsps (19 g) sugar
- ¾ tsp cinnamon
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- Caramel sauce (for drizzling)
Instructions
- Preparation: Line a cupcake pan with 9 paper liners and preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter to form a compact crust. Press firmly into each liner and refrigerate to set.
- Crumb Topping: Blend flour, brown sugar, oats, cinnamon, and nutmeg. Incorporate melted butter until achieving a coarse, crumbly consistency. Chill the topping in the refrigerator.
- Cheesecake Filling: Smoothly whip cream cheese, gradually integrating sugar, vanilla, and flour. Delicately fold in the egg, maintaining a silky texture without overmixing.
- Apple Preparation: Dice apples and protect from browning with lemon juice. Combine with brown sugar, cornstarch, cinnamon, and nutmeg to create a fragrant apple mixture.
- Assembly and Baking: Fill liners two-thirds with cheesecake mixture, layer spiced apples on top, and gently press. Sprinkle oat crumb topping evenly. Bake for 28-30 minutes until set and golden-edged.
- Cooling and Serving: Rest mini cheesecakes in the pan for 30 minutes, then refrigerate to chill completely. Before serving, drizzle with caramel sauce for an indulgent finish.
Notes
- Crust Consistency Check: Press graham cracker mixture firmly and evenly to create a solid, compact base that prevents crumbling when serving.
- Egg Mixing Technique: Fold egg gently into cheesecake batter to maintain a smooth, silky texture and prevent potential cracks during baking.
- Apple Preparation Hack: Toss diced apples with lemon juice immediately to prevent browning and preserve fresh, vibrant color in the dessert.
- Cooling Critical Step: Allow mini cheesecakes to cool gradually in the pan, then refrigerate to help set the delicate structure and enhance flavor development.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 194
- Sugar: 15 g
- Sodium: 153 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg