As the leaves turn and the air grows crisp, our cravings for comforting, autumnal flavors soar. There’s something magical about the blend of apples and spices that speaks directly to the soul, promising warmth and sweetness in every bite. Today, I’m thrilled to share with you a recipe that captures the essence of autumn in a delightful, bite-sized treat: Apple Crisp Mini Cheesecakes. These little desserts are the perfect marriage of creamy cheesecake and the classic apple crisp, a combination that’s sure to bring joy and comfort to your fall gatherings.
Ingredients
For the Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted
For the Crumb Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and 1/2 Tablespoons unsalted butter, melted
For the Apple Filling:
- 2 medium-small apples, peeled and finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 1 and 1/2 teaspoons corn starch
For the Cheesecake Filling:
- 10 oz. cream cheese, softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
Additional:
- Caramel sauce, for serving
Directions
- Prepare the Oven and Pan: Begin by preheating your oven to 325°F (163°C). Line a standard cupcake pan with paper liners to make nine cupcakes.
- Crust: In a bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined. Press about 2 tablespoons of the mixture into the bottom of each liner and refrigerate.
- Crumb Topping: In another bowl, mix together the flour, light brown sugar, oats, cinnamon, and nutmeg. Pour in the melted butter and stir until the mixture becomes crumbly. Set this aside in the refrigerator as well.
- Cheesecake Filling: Using a mixer, beat the cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix until just combined. Spoon this filling over the crusts in each cup, filling them to about two-thirds.
- Apple Filling: Toss the chopped apples with lemon juice, brown sugar, corn starch, cinnamon, and nutmeg until evenly coated. Spoon this mixture over the cheesecake filling in each cup, pressing gently.
- Bake: Sprinkle the refrigerated crumb topping over each filled cup. Place in the oven and bake for 28-30 minutes, or until set. Allow the cheesecakes to cool for 30 minutes in the pan, then transfer them to the refrigerator to chill thoroughly.
- Serve: Before serving, drizzle each mini cheesecake with caramel sauce for an extra touch of sweetness and elegance.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 9 cupcakes
These Apple Crisp Mini Cheesecakes are not just desserts; they are a celebration of fall in every bite. Perfect for any occasion, from a cozy night in to a festive autumn gathering, they promise to be a hit. So, why wait? Dive into the season with these delightful treats and let the flavors of autumn whisk you away.
