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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: A Cozy Fall Delight

Delight in these Apple Crisp Mini Cheesecakes, perfectly portioned bites featuring a rich cheesecake base, spiced apples, and a crunchy oat topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers crushed until fine
  • 2 tablespoons Sugar can experiment with brown sugar
  • 1 teaspoon Cinnamon adjust according to taste
  • 4 tablespoons Butter melted
For the Cheesecake Filling
  • 8 ounces Cream Cheese softened
  • 1/2 cup Sugar customize based on preference
  • 1 teaspoon Vanilla Extract opt for pure vanilla
  • 1 large Egg mix briefly to prevent cracks
For the Apple Topping
  • 3 cups Golden Delicious Apples peeled and diced
  • 1 tablespoon Lemon Juice prevents browning
  • 1 teaspoon Cinnamon adjust to suit preference
  • 1/4 teaspoon Nutmeg use sparingly
  • 1 tablespoon Cornstarch thickens the mixture
For the Streusel Topping
  • 1 cup Oats substitute with chopped nuts if desired
  • 1/2 cup Brown Sugar adjust to taste
  • 4 tablespoons Butter binds topping ingredients

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine crushed graham crackers, sugar, and cinnamon. Pour in melted butter and stir until well combined. Press into the bottom of muffin tin liners, creating an even layer. Chill for about 10 minutes.
  2. Beat softened cream cheese and sugar with an electric mixer on medium speed until smooth. Add vanilla extract and egg, mixing just until combined. Set aside.
  3. Peel and dice the Golden Delicious apples, drizzle with lemon juice, and toss in cinnamon, nutmeg, and cornstarch. Set aside.
  4. Spoon the cheesecake filling into each lined muffin cup, filling about three-quarters full. Press the spiced apple mixture on top and sprinkle with streusel topping.
  5. Preheat oven to 325°F. Bake for 28-30 minutes until edges are set and centers jiggle slightly. They will firm up as they cool.
  6. Let cool in the pan for about 30 minutes. Transfer to the refrigerator and chill for several hours or overnight.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 2mg

Notes

These cheesecakes can be prepared up to three days in advance. Drizzle with caramel sauce or whip cream for added flavor before serving.

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