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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

Individual apple crisp cheesecakes perfect for a dessert or a special occasion. Easy to make and incredibly delicious!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham Cracker Crumbs
  • 0.25 cups Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted (3 ounces)
Cheesecake Filling Ingredients
  • 16 ounces Cream Cheese, softened
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 0.5 cup Sour Cream
Apple Crisp Topping Ingredients
  • 1.5 cups Peeled and Sliced Apples (Granny Smith or Honeycrisp)
  • 0.25 cups All-Purpose Flour
  • 0.5 cups Brown Sugar
  • 0.25 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • 4 tablespoons Unsalted Butter, cold and cut into small pieces (0.5 stick)

Equipment

  • Muffin Tin
  • Mixing bowls (large and medium)
  • Hand Mixer or Electric Mixer
  • Measuring Cups and Spoons
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Divide the crumb mixture evenly among the muffin cups, pressing firmly into the bottom to form a crust.
  3. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined. Do not overmix.
  4. Assemble the cheesecakes: Evenly spoon the cheesecake filling over the prepared crusts in each muffin cup, filling them about ¾ full.
  5. Make the apple crisp topping: In a medium bowl, combine sliced apples, flour, brown sugar, cinnamon, and nutmeg. Toss gently to coat. Sprinkle the apple mixture evenly over the cheesecake filling in each muffin cup. Dot each with the cold butter pieces.
  6. Bake for 25-30 minutes, or until the cheesecakes are set around the edges and the topping is golden brown.
  7. Let cool completely in the muffin tin before serving. You can speed up the cooling process by placing the muffin tin on a wire rack.

Notes

For a richer flavor, use brown butter in the crust. You can also experiment with different types of apples or add a sprinkle of chopped pecans or walnuts to the topping.