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Apple Crisp Mini Cheesecakes Perfect for Fall Parties

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These irresistible Apple Crisp Mini Cheesecakes combine the creamy decadence of cheesecake with the comforting crunch of apple crisp, creating the ultimate dessert for your next fall party.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups diced apples (Granny Smith recommended)
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • Pinch of salt
  • Caramel sauce (optional)
  • Whipped cream (optional)
  • Chopped pecans (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line your muffin tin with paper liners.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes and let cool while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
  4. In a small saucepan over medium heat, combine diced apples, sugar, and cinnamon. Stir occasionally until the apples are slightly softened, about 5 minutes. Remove from heat and let cool.
  5. In a separate bowl, mix the flour, oats, brown sugar, softened butter, and a pinch of salt until crumbly. Set aside.
  6. Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 2/3 full. Top each with a spoonful of the cooked apple mixture, followed by a layer of the oat crumble.
  7. Bake the mini cheesecakes at 325°F (163°C) for about 20-25 minutes or until the centers are set but still have a slight jiggle. Remove from the oven and let cool to room temperature, then transfer to the fridge to chill for at least 2-3 hours (overnight is even better).
  8. Once chilled, carefully remove the paper liners and serve with your favorite toppings—try a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of chopped pecans.

Notes

[‘Don’t skip pre-cooking the apples to ensure they’re perfectly tender and flavorful.’, ‘Make sure cream cheese and eggs are at room temperature for a smooth batter.’, ‘Pack the crust firmly for a sturdy base.’, ‘Chill the cheesecakes completely before serving.’, ‘The centers should jiggle slightly when removed from the oven; they’ll firm up as they cool.’]

Nutrition

Keywords: Apple Crisp, Mini Cheesecakes, Fall Dessert, Party Dessert, Cheesecake Recipe, Autumn Treats

Find it online: https://blairrecipes.com/apple-crisp-mini-cheesecakes-perfect-for-fall-parties/