Apple Crisp Mini-Cheesecakes Cupcakes
Description
Even novice bakers can make these utterly delicious and easy to make cheesecakes. What a great way to use the apples from fall apple picking.
Ingredients
Graham Cracker Crust:
3/4 c. graham cracker crumbs
1 1/2 T. sugar
1/2 t. cinnamon
3 T. unsalted butter, melted
Crumb Topping:
1/3 c. all-purpose flour
1/3 c. light brown sugar
1/3 c. quick cooking oats
3/4 t. cinnamon
1/8 t. nutmeg
2 1/2 T. unsalted butter, melted
Cheesecake Filling:
10 oz. cream cheese, softened
6 T. sugar
1 1/2 t. vanilla
2 t. all-purpose flour
1 egg
Apple Filling:
2 medium-small apples, peeled and finely chopped
2 t. freshly squeezed lemon juice
1 1/2 t. cinnamon
1/4 t. nutmeg
2 T. light brown sugar
1 1/2 t. corn starch
caramel sauce, for serving
Directions
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Preheat the oven to 325 degrees F. Line a standard cupcake pan with paper liners.
Graham Cracker Crust:
Use a fork to stir together graham cracker crumbs with cinnamon and sugar; add melted butter; stir well. Press almost 2 T. mixture into the bottom of each paper liner. Place in the refrigerator until ready to use.
Crumb Topping:
Stir together flour, brown sugar, oats, cinnamon and nutmeg. Add melted butter; stir until coarse crumbs form. Place in the refrigerator until ready to use.
Cheesecake Filling:
Beat softened cream cheese with sugar, vanilla and flour. Add the egg; mix just to combine. Spoon the filling over the crusts until about 2/3 of the paper cups are full.
Apple Filling:
Toss chopped apples with lemon juice; add brown sugar, corn starch, cinnamon and nutmeg; stir well. Spoon apples over cheesecake filling to fill the cups almost to the tops. Gently press the apples down.
Generously sprinkle the Crumb Topping on the tops.
Bake about 28-30 minutes.
Remove from the oven; cool 30 minutes in the pan; remove each from the pan. Store in the refrigerator.
Serve, drizzled with caramel sauce.
9 servings.