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Creamy Apple Crisp Mini Cheesecakes

Creamy Apple Crisp Mini Cheesecakes - featured image
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These mini cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp, topped with a buttery oat crumble. Perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp unsalted butter
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 3 tbsp unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press 1 tablespoon of the mixture into each paper liner to form a crust. Bake for 5 minutes and let cool.
  3. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until fully incorporated. Set aside.
  4. Melt butter in a small saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally. Add cornstarch mixed with water and cook for another 2 minutes until thickened. Let cool.
  5. Combine rolled oats, flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until mixture resembles coarse crumbs.
  6. Spoon cheesecake mixture over cooled crust in muffin tin, filling each liner about 2/3 full. Add a spoonful of apple filling on top of the cheesecake layer. Sprinkle oat crumble topping generously over the apple layer.
  7. Bake for 20-25 minutes or until edges are set but centers are slightly jiggly. Cool to room temperature, then refrigerate for at least 2 hours or overnight.

Notes

[‘Ensure cream cheese is softened to avoid lumps in the batter.’, ‘Use firm, tart apples like Granny Smith or Honeycrisp for the filling.’, ‘Do not overmix the cheesecake batter to prevent cracking during baking.’, ‘Chill cheesecakes for at least 2 hours or overnight for the best texture.’]

Nutrition

Keywords: apple crisp, mini cheesecakes, fall dessert, oat crumble, individual cheesecake

Find it online: https://jodierecipes.com/creamy-apple-crisp-mini-cheesecakes-recipe-perfect-for-fall/