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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: Cozy Fall Delights to Devour

Delight in these Apple Crisp Mini Cheesecakes, a perfect blend of creamy cheesecake and spiced apples topped with a crunchy oat crumble, ideal for fall gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with gluten-free cookies.
  • 2 tablespoons Sugar Brown sugar can be used.
  • 1 teaspoon Cinnamon
  • 5 tablespoons Melted Butter Can substitute with coconut oil.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Softened.
  • 1/2 cup Sugar For filling.
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Flour Almond flour can be used for gluten-free.
  • 1 large Egg
For the Apple Layer
  • 3 cups Golden Delicious Apples Peeled, cored, and diced.
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons Cornstarch
  • 2 tablespoons Brown Sugar
For the Streusel Topping
  • 1 cup Oats
  • 1/4 cup Flour
  • 2 tablespoons Additional Brown Sugar
  • 1/4 teaspoon Salt

Equipment

  • mixing bowl
  • muffin tin
  • electric mixer

Method
 

Preparation Steps
  1. Prepare the Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter, stirring until the mixture resembles wet sand. Press into muffin tin liners and chill for 10 minutes.
  2. Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add vanilla extract, flour, and egg, mixing until just combined.
  3. Prepare the Apple Layer: Toss diced Golden Delicious apples with lemon juice, cinnamon, nutmeg, cornstarch, and brown sugar until coated.
  4. Assemble the Cheesecakes: Spoon the cheesecake filling over the crusts, add apple mixture on top, pressing down lightly.
  5. Prepare the Streusel Topping: Mix oats, flour, brown sugar, and salt, then add melted butter and combine until crumbly. Sprinkle on top of cheesecakes.
  6. Bake: Preheat oven to 325°F (163°C). Bake for 28-30 minutes until edges are set and centers jiggle slightly.
  7. Cool and Chill: Allow cheesecakes to cool in the pan for 30 minutes, then refrigerate for at least one hour before serving.
  8. Serve and Garnish: Drizzle with caramel sauce and garnish with whipped cream and cinnamon.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 0.5mg

Notes

Tips include using room temperature ingredients, avoiding overmixing, and proper chilling for best results.

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