Apple Crisp Mini Cheesecakes
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
- 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 1/2 tablespoons unsalted butter, melted
- Caramel sauce for serving
Instructions
- Line a standard cupcake pan with paper liners. Preheat oven to 325°F.
- Mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir. Press 2 tablespoons mixture into each liner and refrigerate.
- For streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate.
- Beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine.
- Spoon cheesecake filling over crusts, filling about 2/3 full.
- Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
- Spoon apple mixture over cheesecake filling and gently press down with palm.
- Generously sprinkle streusel topping over each cheesecake.
- Bake for 28-30 minutes until edges are set.
- Cool 30 minutes in pan, then refrigerate. Serve drizzled with caramel sauce.