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Apple Crisp Mini Cheesecakes Recipe

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  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 60 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Apple Crisp Mini Cheesecakes combine a creamy cheesecake filling with a delicious apple crisp topping, baked in individual portions perfect for dessert lovers. Featuring a graham cracker crust, spiced apple filling, and a crunchy oat crumble on top, these mini cheesecakes offer a delightful balance of flavors and textures.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • â…“ cup granulated sugar
  • ½ cup butter, melted

Apple Filling

  • 2 cups apples, peeled, cored, and diced
  • ÂĽ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup sour cream

Apple Crisp Topping

  • Âľ cup rolled oats
  • ½ cup all-purpose flour
  • ÂĽ cup brown sugar
  • ½ cup butter, melted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners to ensure easy removal and neat presentation of the mini cheesecakes.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each lined muffin cup to form an even base.
  3. Prepare the Apple Filling: In another bowl, toss the peeled, cored, and diced apples with brown sugar, cinnamon, and lemon juice. This mixture will add a sweet and spiced flavor layer to the cheesecakes.
  4. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, continuing to beat until fully combined. Incorporate the eggs one at a time, beating on low speed after each addition just until combined. Finally, mix in the sour cream until the batter is smooth and homogenous.
  5. Assemble the Mini Cheesecakes: Pour the cheesecake batter over the prepared crust in each muffin liner, filling them about two-thirds full. Spoon the prepared apple mixture evenly on top of the cheesecake batter in each cup.
  6. Prepare the Apple Crisp Topping: In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, and melted butter. Mix until crumbly and sprinkle generously over the apples on each cheesecake.
  7. Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the edges are set and the centers appear slightly jiggly but not liquid.
  8. Cool: Remove the mini cheesecakes from the oven and let them cool in the muffin pan for 20 to 30 minutes. Then transfer them to the refrigerator and chill for at least 2 hours to allow the cheesecakes to fully set.
  9. Serve: Once chilled, carefully remove the mini cheesecakes from the liners and arrange them on a serving platter. Enjoy these delightful individual desserts!

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
  • Do not overbake; the center should be slightly jiggly to ensure a creamy texture.
  • Use fresh apples for the best flavor and texture in the filling.
  • Chilling the cheesecakes for at least 2 hours is essential to achieving the perfect consistency before serving.

Find it online: https://slsrecipes.com/apple-crisp-mini-cheesecakes-recipe/