Apple Crisp Mini Cheesecakes

These adorable mini cheesecakes combine the comforting flavors of fall with a creamy cheesecake filling, spiced apple topping, and buttery crumble. Perfect for a bite-sized treat with all the flavor of a classic apple crisp!

Ingredients

Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 1 1/2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter (melted)

Crumb Topping:

• 1/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/3 cup quick-cooking oats
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 1/2 tablespoons unsalted butter (melted)

Apple Filling:

• 2 medium-small apples (peeled and chopped finely)
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons cornstarch

Cheesecake Filling:

• 10 oz cream cheese (softened)
• 6 tablespoons sugar
• 1 1/2 teaspoons vanilla
• 2 teaspoons all-purpose flour
• 1 egg

For Serving:

• Caramel sauce

Instructions:

1. Prep the Crust: Line a standard cupcake pan with paper liners (this recipe makes 9 mini cheesecakes). Preheat the oven to 325°F. In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined. Press about 2 tablespoons of the mixture into the bottom of each paper liner. Chill in the fridge.
2. Make the Crumb Topping: In a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Place in the fridge until ready to use.
3. Prepare the Cheesecake Filling: Beat cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined. Spoon the filling into the prepared crusts, filling about 2/3 full.
4. Make the Apple Filling: Toss chopped apples with lemon juice. Add brown sugar, cornstarch, cinnamon, and nutmeg. Stir well. Spoon the apple mixture over the cheesecake filling, pressing the apples down gently.
5. Top and Bake: Generously sprinkle the cinnamon oat topping over the apples. Bake for 28-30 minutes, until the cheesecake filling is set and the topping is golden.
6. Cool & Serve: Let the mini cheesecakes cool for 30 minutes in the pan. Then, remove from the pan and refrigerate. Before serving, drizzle with caramel sauce for an extra sweet touch!