Apple Crisp Mini Cheesecakes
380kcal
Ingredients
Crust
- 2 cups finely crushed graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Cheesecake Filling
- 16 ounces cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Apple Filling
- 1 1/2 cups finely chopped apple such as Granny Smith or Honeycrisp
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
Oat Topping
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter cubed
Equipment
- electric mixer
- muffin tin
- oven
- Pastry Cutter
Method
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, stir together the graham cracker crumbs, 6 tablespoons of melted butter, 3 tablespoons of granulated sugar, and 1/4 teaspoon of cinnamon until the mixture resembles wet sand. Press about 2 tablespoons of this mixture firmly into the bottom of each muffin cup to form a compact crust.
- Bake the crusts for 5 minutes. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C).
- In a large bowl, use an electric mixer to beat the softened cream cheese and 1/2 cup of granulated sugar on medium speed until completely smooth and creamy, about 2-3 minutes. Beat in the sour cream and vanilla extract until just combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated; be careful not to overmix.
- In a small separate bowl, toss the finely chopped apples with 1/2 teaspoon of cinnamon and 2 tablespoons of brown sugar. Gently fold the apple mixture into the cream cheese batter until evenly distributed.
- Divide the cheesecake batter evenly among the 12 prepared crusts, filling each cup nearly to the top. Prepare the oat topping by combining the oats, flour, 1/4 cup brown sugar, and 1/4 teaspoon of cinnamon in a bowl. Use a pastry cutter or your fingers to cut the 3 tablespoons of cold cubed butter into the oat mixture until it forms coarse crumbs. Sprinkle the topping evenly over each cheesecake.
- Bake for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. Allow the cheesecakes to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight, until fully chilled and set.
Nutrition
Calories380kcalCarbohydrates38gProtein6gFat23gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol85mgSodium220mgPotassium130mgFiber2gSugar25gVitamin A800IUVitamin C1mgCalcium60mgIron1.2mg