Description
These Apple Crisp Cheesecakes are a delightful fall dessert that combines creamy cheesecake with a sweet cinnamon-spiced apple layer and a crunchy oat topping, all baked in convenient mini servings. They feature a graham cracker crust, a smooth cream cheese filling, and a crisp baked topping that mimics the beloved flavors of apple crisp in an individual cheesecake form.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the apple layer:
- 2 medium apples, peeled and finely diced
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the crisp topping:
- 1/2 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Prepare crust: Preheat the oven to 325°F and line a muffin tin with paper liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Divide the mixture among the liners and press firmly into the bottoms. Bake for 5 minutes, then set aside to cool slightly.
- Make cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract and sour cream until mixture is smooth.
- Prepare apple layer: In a separate bowl, toss diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
- Assemble cheesecakes: Spoon cheesecake batter over each crust, filling about three-quarters full. Add a layer of the apple mixture on top of the batter in each cup.
- Make crisp topping: In another bowl, combine rolled oats, flour, brown sugar, and cinnamon. Cut in cold butter using fingers or a pastry cutter until mixture is crumbly. Sprinkle this topping evenly over each cheesecake cup.
- Bake: Bake the cheesecakes for 30 to 35 minutes until the centers are set and topping is lightly golden.
- Cool and chill: Allow the mini cheesecakes to cool at room temperature. Then refrigerate for at least 2 hours before serving to allow proper set and flavor blending.
Notes
- Use Granny Smith or Honeycrisp apples for the best balance of sweetness and tartness in the apple layer.
- These mini cheesecakes can be made a day ahead and stored in the refrigerator until ready to serve.
- Paper liners help with easy removal and clean presentation of the mini cheesecakes.
