Description
These delightful Apple Crisp Mini Cheesecakes offer the perfect blend of creamy, velvety cheesecake and warm, spiced apple topping. Perfectly portioned in a muffin tin, these treats capture the essence of fall harvest flavors in every bite. They are remarkably simple to prepare, making them an ideal dessert for hosting or family gatherings. With no water bath required, you can achieve professional-quality results with minimal effort, providing a refined, melt-in-your-mouth experience that everyone will love.
Ingredients
1 cup graham cracker crumbs
2 tbsp sugar
1/4 tsp ground cinnamon
1/4 cup butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 large eggs, lightly beaten
1 large apple, peeled and finely diced
1 tbsp butter
1/2 cup caramel topping
Instructions
Preheat your oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
Combine graham cracker crumbs, 2 tablespoons of sugar, and cinnamon in a small bowl.
Stir in the melted butter until the mixture resembles wet sand.
Spoon one rounded tablespoon of the crumb mixture into each muffin liner and press firmly with a small spoon or the bottom of a narrow glass.
Beat the softened cream cheese and sugar in a large bowl until the mixture is completely smooth.
Add the vanilla extract and eggs to the cream cheese mixture, beating until just combined.
Divide the batter evenly among the muffin liners.
Bake for 18 minutes, then remove and let cool completely.
In a small skillet, melt 1 tablespoon of butter over medium heat and sauté the diced apples until softened.
Top each cooled cheesecake with the sautéed apples and a drizzle of caramel.
Notes
You can swap the caramel topping for warm maple syrup or toasted nuts if preferred. These cheesecakes are freezer-friendly; store them in an airtight container for up to one month.
- Prep Time: 20
- Cook Time: 18
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American