Description
Silky cheesecake meets classic apple crisp in this irresistible dessert fusion. Warm cinnamon-spiced apples nestle atop creamy cheesecake, crowned with a crisp oat streusel that makes each bite a delightful autumn celebration you’ll crave.
Ingredients
Scale
Cheesecake Base:
- 10 ounces (280 grams) cream cheese, softened
- 1 egg
- 6 tablespoons (75 grams) sugar
- 2 teaspoons (10 grams) all-purpose flour
- 1 and ½ teaspoons vanilla extract
Apple Filling:
- 2 medium-small apples, peeled and finely chopped
- 2 tablespoons (25 grams) light brown sugar
- 1 and ½ teaspoons cinnamon
- 2 teaspoons freshly squeezed lemon juice
- 1 and ½ teaspoons cornstarch
- ¼ teaspoon nutmeg
Crust and Topping:
- ¾ cup (90 grams) graham cracker crumbs
- ⅓ cup (40 grams) all-purpose flour
- ⅓ cup (75 grams) light brown sugar
- ⅓ cup (30 grams) quick-cooking oats
- 3 tablespoons (42 grams) unsalted butter, melted
- 2 and ½ tablespoons (35 grams) unsalted butter, melted
- 1 and ½ tablespoons (19 grams) sugar
- ¾ teaspoon cinnamon
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
Optional Serving Ingredient:
- Caramel sauce (for drizzling)
Instructions
- Prepare the cupcake pan by lining it with 9 paper liners and heating the oven to 325°F (160°C).
- Create a graham cracker crust by mixing crumbs with sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of each liner and refrigerate to set.
- Craft a rustic crumb topping by combining flour, brown sugar, oats, cinnamon, and nutmeg. Incorporate melted butter until the mixture forms coarse, crumbly texture. Chill the topping in the refrigerator.
- Whip cream cheese until smooth, gradually blending in sugar, vanilla, and flour. Gently fold in the egg, ensuring minimal mixing to maintain a silky consistency.
- Dice apples and toss with lemon juice to prevent browning. Fold in brown sugar, cornstarch, cinnamon, and nutmeg, creating a fragrant apple mixture.
- Layer the cheesecake filling into each liner, filling approximately two-thirds of the way. Carefully distribute the spiced apple mixture on top, pressing gently to integrate.
- Generously scatter the prepared oat crumb topping over the apple layer, ensuring even coverage.
- Bake for 28-30 minutes until the cheesecakes set and appear slightly golden around the edges.
- Allow the mini cheesecakes to cool in the pan for half an hour, then transfer to the refrigerator for complete chilling.
- Finish by drizzling caramel sauce over each mini cheesecake before serving, adding a luxurious final touch.
Notes
- Chill the crust thoroughly to create a sturdy, crisp foundation that won’t become soggy when adding wet ingredients.
- Dice apples finely to ensure even cooking and a smooth texture throughout each mini cheesecake.
- Layer ingredients carefully, starting with the graham cracker crust, then cheesecake filling, followed by apple mixture and crumb topping for maximum flavor complexity.
- Use room temperature cream cheese to prevent lumps and achieve a silky-smooth cheesecake base that blends perfectly.
- Allow mini cheesecakes to cool completely in the refrigerator to help them set properly and develop a rich, creamy consistency.
- Drizzle caramel sauce just before serving to maintain the crisp texture of the crumb topping and add a luxurious finishing touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg