Description
A delightful blend of creamy cheesecake and sweet, spiced apples topped with a crunchy streusel.
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
Instructions
- Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
- In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir until combined. Press 2 tablespoons of the mixture into each liner and refrigerate.
- For the streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until the mixture forms coarse crumbs. Refrigerate.
- In another bowl, beat softened cream cheese with sugar, vanilla, and flour. Add the egg and mix just until combined.
- Spoon the cheesecake filling over the prepared crusts, filling them about 2/3 full.
- In a separate bowl, toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
- Spoon apple mixture over the cheesecake filling and gently press down.
- Sprinkle streusel topping generously over each mini cheesecake.
- Bake for 28-30 minutes until edges are set.
- Cool in the pan for 30 minutes, then refrigerate. Serve drizzled with caramel sauce.
Notes
For a different twist, change the fruit filling based on what’s in season, or add nuts to the streusel for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American