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Apple Crisp Cheesecakes: The Ultimate Fall Dessert Recipe

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Mini cheesecakes with a graham cracker crust and topped with a delicious apple crisp topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 2 (8 ounce) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 3 medium apples, peeled, cored, and diced (Granny Smith, Honeycrisp, or a mix work well!)
  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup rolled oats
  • 2 tablespoons unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • Caramel sauce
  • Whipped cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon.
  3. Press the mixture firmly into the bottom of a 12-cup muffin tin.
  4. Bake for 5-7 minutes, or until the crust is lightly golden brown and fragrant.
  5. Remove from the oven and let cool completely.
  6. In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
  7. Beat in the eggs one at a time, mixing well after each addition.
  8. Stir in the sour cream, vanilla extract, and cinnamon until just combined.
  9. In a medium bowl, combine the diced apples, flour, brown sugar, rolled oats, cubed butter, cinnamon, nutmeg, and salt.
  10. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  11. Spoon the cheesecake filling evenly into the prepared graham cracker crusts, filling each cup about ¾ full.
  12. Top each cheesecake with the apple crisp topping, dividing it evenly among the muffin cups.
  13. Bake for 20-25 minutes, or until the cheesecake filling is set and the apple crisp topping is golden brown.
  14. Remove from the oven and let cool completely in the muffin tin.
  15. Once cooled, refrigerate for at least 2 hours before serving.
  16. Carefully remove the cheesecakes from the muffin tin.
  17. Garnish with caramel sauce and whipped cream, if desired.
  18. Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use softened cream cheese.
  • Don’t overmix the cheesecake batter.
  • Let the cheesecakes cool completely.
  • Refrigerate for at least 2 hours.
  • Adjust sweetness to your liking.
  • Experiment with different apple varieties.
  • Add nuts to the apple crisp topping.
  • Make it gluten-free: Use gluten-free graham crackers and gluten-free all-purpose flour to make this recipe gluten-free.
  • Individual ramekins: If you don’t have a muffin tin, you can bake these in individual ramekins. Adjust the baking time accordingly.
  • Cracked Cheesecakes: Cracking can be caused by overbaking, overmixing the batter, or sudden temperature changes. To prevent cracking, avoid overbaking, don’t overmix the batter, and let the cheesecakes cool slowly in the oven with the door slightly ajar.
  • Soggy Crust: A soggy crust can be caused by not baking it long enough or by using too much butter. Make sure to bake the crust until it is lightly golden brown and fragrant, and use the correct amount of butter.
  • Lumpy Filling: A lumpy filling is usually caused by using cold cream cheese. Make sure to use softened cream cheese for a smooth and creamy filling.
  • Caramel Apple Crisp Cheesecakes: Add a swirl of caramel sauce to the cheesecake filling before baking.
  • Pecan Apple Crisp Cheesecakes: Add chopped pecans to the apple crisp topping.
  • Cranberry Apple Crisp Cheesecakes: Add dried cranberries to the apple crisp topping for a festive twist.
  • Spiced Apple Crisp Cheesecakes: Add a pinch of ground ginger or cloves to the apple crisp topping for a warmer, spicier flavor.

Find it online: https://anasrecipes.com/apple-crisp-cheesecakes/