Apple Crisp Mini Cheesecakes

Introduction:

Apple Crisp Mini Cheesecakes combine the creamy, tangy richness of cheesecake with the sweet, spiced warmth of an apple crisp. These individual-sized desserts are perfect for fall, featuring a graham cracker crust, smooth cheesecake filling, and a luscious apple topping with a buttery, crumbly oat crisp. Each bite delivers a delightful mix of textures and flavors, making them a crowd-pleasing treat for gatherings or just a cozy dessert at home.

The History of Apple Crisp and Cheesecake:

Apple crisp, a traditional American dessert, has roots dating back to colonial times when it was an easy way to make use of seasonal apples with a simple topping of sugar, butter, and oats. Cheesecake, on the other hand, has a long history tracing back to ancient Greece, where it was enjoyed as a luxurious dessert. Combining these two beloved classics creates a modern fusion that’s both comforting and elegant.

Ingredients Breakdown:

• For the Graham Cracker Crust:
  • 1 cup graham cracker crumbs: Forms the sweet, crunchy base of the cheesecakes.
  • 2 tablespoons granulated sugar: Adds sweetness to the crust.
  • 4 tablespoons unsalted butter, melted: Binds the crumbs together and provides richness.
• For the Cheesecake Filling:
  • 8 oz cream cheese, softened: The base for the creamy cheesecake filling.
  • ¼ cup granulated sugar: Sweetens the filling.
  • 1 large egg: Binds the ingredients and adds richness.
  • 1 teaspoon vanilla extract: Enhances the flavor of the cheesecake.
  • 1 tablespoon sour cream: Adds tanginess and creaminess.
• For the Apple Topping:
  • 2 large apples, peeled, cored, and diced (Granny Smith or Honeycrisp): Provides the sweet and tart apple flavor.
  • 2 tablespoons brown sugar: Adds sweetness and depth to the apple topping.
  • 1 teaspoon cinnamon: Brings warmth and spice.
  • 1 tablespoon butter: Adds richness to the sautéed apples.
  • 1 teaspoon lemon juice: Enhances the tartness of the apples.
• For the Oat Crisp Topping:
  • ¼ cup all-purpose flour: Forms the base of the crisp.
  • ¼ cup rolled oats: Adds a chewy, crunchy texture to the topping.
  • ¼ cup brown sugar: Sweetens the crisp and adds caramel notes.
  • ¼ teaspoon cinnamon: Enhances the flavor of the crisp.
  • 2 tablespoons unsalted butter, melted: Binds the topping and adds richness.

Step-by-Step Recipe:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
2. Make the Graham Cracker Crust:
   • In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
   • Press about 1 tablespoon of the mixture into the bottom of each muffin cup, using the back of a spoon to flatten it.
   • Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the egg, vanilla extract, and sour cream, and continue beating until fully combined.
   • Spoon the cheesecake mixture evenly over the cooled graham cracker crusts, filling each cup about two-thirds full.
4. Prepare the Apple Topping:
   • In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice.
   • Cook the apples for about 5-7 minutes, stirring occasionally, until they are soft and caramelized.
   • Remove from heat and allow to cool slightly.
5. Make the Oat Crisp Topping:
   • In a small bowl, mix the flour, oats, brown sugar, cinnamon, and melted butter until the mixture resembles coarse crumbs.
6. Assemble the Mini Cheesecakes:
   • Top each cheesecake with a spoonful of the cooked apples, spreading them evenly across the tops.
   • Sprinkle the oat crisp topping over the apples, pressing down slightly to adhere.
7. Bake the Mini Cheesecakes:
   • Return the muffin tin to the oven and bake for 15-18 minutes, or until the cheesecakes are set and the crisp topping is golden brown.
   • Allow the mini cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours before serving.
8. Serve and Enjoy:
   • Once chilled, remove the mini cheesecakes from the muffin tin, peel off the liners, and serve. Optionally, garnish with a drizzle of caramel sauce or a dollop of whipped cream for added indulgence.

Tips for the Perfect Apple Crisp Mini Cheesecakes:

1. Use Tart Apples: For the best flavor, use tart apples like Granny Smith, which balance the sweetness of the cheesecake and crisp topping.
2. Chill Before Serving: Ensure the mini cheesecakes are thoroughly chilled before serving to allow the flavors to meld and the cheesecake to set properly.
3. Make Ahead: These mini cheesecakes can be made a day in advance and stored in the refrigerator, making them perfect for parties or holiday gatherings.

Variations and Customizations:

1. Caramel Apple Cheesecakes: Drizzle caramel sauce over the cheesecakes before serving for a rich, indulgent twist.
2. Nutty Apple Crisp: Add chopped pecans or walnuts to the oat crisp topping for extra crunch and flavor.
3. Gluten-Free Version: Use gluten-free graham crackers and substitute the all-purpose flour with a gluten-free flour blend in the crisp topping.
4. Pumpkin Spice Variation: Add a teaspoon of pumpkin pie spice to the apple topping for a seasonal flavor twist.

Health Considerations and Nutritional Value:

These mini cheesecakes are a rich, decadent dessert with moderate sugar and fat content. For a lighter version:

• Reduce Sugar: Cut back on the sugar in both the cheesecake filling and the apple topping.
• Use Greek Yogurt: Replace the sour cream with Greek yogurt for added protein and a healthier fat profile.
• Lighten the Crisp Topping: Use less butter in the oat crisp topping or swap it for coconut oil for a healthier fat alternative.

FAQ:

1. Can I freeze Apple Crisp Mini Cheesecakes?
   Yes! Once cooled, wrap each mini cheesecake tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
2. How long can I store these in the fridge?
   Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
3. Can I use canned apple pie filling?
   Yes, you can substitute the homemade apple topping with canned apple pie filling for a quicker version, though the flavor and texture will be slightly different.

Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the sweet, spiced flavors of apple crisp, all in an individual serving. Perfect for fall or any occasion, these delightful desserts are as beautiful as they are delicious!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 9 Cupcakes

Ingredients

  

Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 1 and 1/2 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 Tablespoons unsalted butter-melted

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

Apple Filling:

• 2 medium-small apples-peeled and chopped finely
• 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 cornstarch

Cheesecake Filling:

• 10 oz. cream cheese-softened
• 6 Tablespoons sugar
• 1 and 1/2 teaspoons vanilla
• 2 teaspoons all-purpose flour
• 1 egg
• Caramel sauce-for serving

Instructions

 

• Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
• Preheat the oven to 325 F.
• Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of the paper liner and place in the fridge.
• To make the topping, stir together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
• For the cheesecake filling, beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full).
• Toss chopped apples with lemon juice. Add light brown sugar, cornstarch, cinnamon, and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
• Finally, generously sprinkle cinnamon oat crumbs on top.
• Bake for about 28-30 minutes.
• Cool for 30 minutes in the pan, then remove from the pan and store in the fridge.
• For serving, drizzle with caramel sauce.