Prep Time: 25 minutes
Bake Time: 28-30 minutes
Makes: 9 mini cheesecakes
Ingredients
Graham Cracker Crust
- ¾ cup graham cracker crumbs
- 1½ tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Cinnamon Oat Crumble Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ⅓ cup quick-cooking oats
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2½ tablespoons unsalted butter, melted
Apple Filling
- 2 medium-small apples, peeled and finely diced
- 2 teaspoons freshly squeezed lemon juice
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons light brown sugar
- 1½ teaspoons cornstarch
Cheesecake Filling
- 10 oz cream cheese, softened
- 6 tablespoons granulated sugar
- 1½ teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 large egg
For Serving
- Caramel sauce, for drizzling
Instructions
Prepare the Pan
Preheat your oven to 325°F and line 9 cups of a standard muffin pan with paper cupcake liners.
Make the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon.
Pour in the melted butter and mix until the crumbs resemble wet sand.
Divide the mixture evenly among the cupcake liners, using approximately 2 tablespoons per liner. Press firmly into the bottoms to create a crust.
Place the muffin pan in the refrigerator while preparing the remaining layers.
Prepare the Cinnamon Oat Crumble
In a medium bowl, combine the flour, brown sugar, quick-cooking oats, cinnamon, and nutmeg.
Add the melted butter and stir until the mixture forms coarse, buttery crumbs.
Refrigerate until ready to use.
Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy.
Add the egg and mix on low speed just until incorporated. Avoid overmixing.
Spoon the cheesecake mixture evenly over the chilled graham cracker crusts, filling each liner approximately two-thirds full.
Prepare the Cinnamon Apples
Peel and finely dice the apples, then toss them with lemon juice.
Add the brown sugar, cornstarch, cinnamon, and nutmeg. Stir until the apples are evenly coated.
Spoon the apple mixture over the cheesecake filling, filling each liner almost to the top.
Gently press the apples down to help them settle into the cheesecake layer.
Add the Crumble Topping
Generously sprinkle the chilled cinnamon oat crumble over each cheesecake.
Bake
Bake at 325°F for 28–30 minutes, or until the cheesecake filling is set around the edges and the topping is lightly golden.
Cool and Chill
Allow the cheesecakes to cool in the muffin pan for approximately 30 minutes.
Carefully remove them from the pan and transfer to the refrigerator to chill completely, preferably for at least 2–4 hours.
Serve
Before serving, drizzle each mini apple crisp cheesecake with caramel sauce.
Bailey’s Tips
Room temperature is key! Make sure your cream cheese is softened before mixing for a perfectly smooth and creamy cheesecake filling. Keep those apples tiny! Finely diced apples bake more evenly and give you a little apple goodness in every bite. Don’t overmix! Once you add the egg, mix just until combined to keep your cheesecakes creamy. Chill before digging in! These little treats taste even better after a few hours in the fridge. Don’t skip the caramel! A generous drizzle of caramel sauce takes these mini cheesecakes to the next level. Make them ahead! These are perfect for prepping the night before a fall gathering or Thanksgiving dinner.
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