Mini Apple Crisp Cheesecakes (Easy Fall Dessert Recipe)

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• ½ cup butter melted

Cheesecake:

• 16 oz. cream cheese room temperature
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 large eggs

Apple Filling:

• 2 medium apples diced
• 2 teaspoons fresh lemon juice
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons brown sugar packed
• 1 ½ teaspoons cornstarch

Crumble Topping:

• ½ cup flour
• ¼ cup quick oats
• ¼ cup brown sugar packed
• ½ teaspoon ground cinnamon
• 2 tbsp butter melted
• Caramel Sauce optional

Instructions

Crust:

1. Preheat your oven to 350 degrees F and prepare 16 muffin cups with liners.
2. Add about 11 graham crackers into a food processor and pulse until you get a fine crumb. Add the sugar, cinnamon, and melted butter and pulse until combined.
3. Add about 1 tablespoon of graham cracker crumbs into each muffin tin and press to form the crust (shot glasses work well or small measuring cups). Set aside.

Cheesecake:

4. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 4-5 minutes or until completely smooth with no lumps.
5. Add the sugar, cinnamon, and vanilla. Mix until well combined.
6. Scrape the sides and bottom of the bowl and mix for an additional minute to make sure all the ingredients are combined and smooth.
7. Add the eggs last, one at a time, mixing until just combined. Be careful not to over mix.
8. Divide the batter evenly between the muffin cups. I used about 3 tablespoons of batter per cup.

Apple Filling:

9. In a medium bowl, combine the diced apples and toss in lemon juice to coat well.
10. Add the cinnamon, nutmeg, brown sugar, and cornstarch and toss until the apples are completely coated.
11. Place 1-2 tablespoons of the apple mixture over top each cupcake.

Crumble Topping:

12. In a medium bowl, combine the flour, quick oats, brown sugar, and cinnamon and whisk well.
13. Add the melted butter and use a fork to combine until there are no dry spots and you get a nice crumble mixture.
14. Sprinkle the crumble evenly between the cheesecakes.
15. Bake for 25-30 minutes or until the center of the cheesecakes just slightly jiggle.
16. Remove from the oven and allow to cool completely on a wire rack.
17. Store in the refrigerator until ready to serve.
18. Top caramel sauce if desired.
19. Store in an airtight container in the refrigerator for up to three days.