Mini Apple Cheesecakes


For the Crust

1 1/2 Cups Graham Cracker Crumbs

4 Tablespoons Melted Butter

Pinch of salt

1 Teaspoon Sugar

For the Cheesecake

2 8 oz each Packages Cream Cheese, softened

1/3 Cup Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

2 Large Eggs

For the Apple

1 Honey Crisp Apple peeled and chopped

1 Tablespoon Flour

1 1/2 Tablespoons Cinnamon Sugar

For the Topping

1/2 Cup Flour

3/4 Cups Oatmeal old fashioned

3/4 Cups Brown Sugar

Pinch of Salt

6 Tablespoons cold unsalted butter

For the Crust

Preheat the oven to 350.

In a bowl, add the butter, graham cracker crumbs and sugar, stirring to combine.

Press cupcake wrappers into the holes of a muffin tin and fill each one evenly with the graham crackers.

Bake for 5 minutes and remove to cool.

For the Cheesecakes

In a bowl, beat the cream cheese with a hand mixer until smooth and creamy.

Add the sugar, cinnamon and vanilla extract and beat again.

Next, add one egg and beat on low smooth until just incorporated.

Add the next egg and repeat.

Set aside.

For the Apples

Place the apples in a microwave safe bowl with the cinnamon sugar and flour.

Microwave for 2 minutes, stirring every 30 seconds.

To Assemble

Scoop cheesecake filling into each cup using a cookie scoop.

Or fill almost completely to the top.

Spoon apple pieces over each cheesecake and then top with the crumb mixture.

Bake for 15-16 minutes and then remove to cool.

Once the cheesecakes have cooled for a bit, place in the fridge for 1-2 hours.

Serve with a drizzle of caramel sauce
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