Name: Apple Crisp Mini Cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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

Description

Delightful mini cheesecakes with layers of creamy cheesecake and spiced apple crisp, perfect for any occasion.

Ingredients

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

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Instructions

Line a standard cupcake pan with paper liners. Preheat your oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Then, add melted butter and stir well.
Press 2 tablespoons of the mixture into each cupcake liner and place them in the refrigerator.
For the streusel topping, combine flour, light brown sugar, oats, cinnamon, and nutmeg in another bowl. Add melted butter and stir until you have coarse crumbs. Refrigerate this mixture too.
In a mixer, beat softened cream cheese with sugar, vanilla, and flour until smooth. Then add the egg and mix just until combined.
Spoon the cheesecake filling over the crusts, filling them about 2/3 full.
Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in a separate bowl.
Spoon the apple mixture over the cheesecake filling and gently press down with your palm.
Generously sprinkle the streusel topping over each cheesecake.
Bake them for 28-30 minutes, or until the edges are set.
Let them cool in the pan for 30 minutes, then refrigerate. Serve with a drizzle of caramel sauce.

Notes

Serve chilled or at room temperature with caramel sauce. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.