Apple Crisp Mini Cheesecake
These Apple Crisp Mini Cheesecakes combine the best of both worlds! Creamy cheesecake filling is topped with a warm, cinnamon-spiced apple crisp for a delightful fall dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Apple Crisp Topping:
- 2 medium apples, peeled and diced
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a 12-cup muffin tin lined with paper liners.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla extract. Add eggs one at a time, beating until just combined.
- Make the Apple Crisp Topping: In a separate bowl, combine diced apples, flour, oats, brown sugar, and cinnamon. Cut in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Fill each muffin liner with cheesecake filling. Sprinkle apple crisp topping evenly over the cheesecakes.
- Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Let the cheesecakes cool completely in the muffin tin. Then, refrigerate for at least 2 hours before serving.
Notes
Serve these mini cheesecakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat!
Find it online: https://seasonedrecipe.com/apple-crisp-mini-cheesecake/