Description
These Apple Crisp Cheesecakes are a delightful fusion of creamy cheesecake and warm apple crisp, baked in individual muffin cups for a perfect single-serving treat. A crunchy graham cracker crust forms the base, topped with smooth cheesecake batter, a layer of cinnamon-spiced apples, and a crumbly oat topping, making them an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 24 graham cracker squares (about 12 full sheets), crushed into crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Apple Topping
- 2 large apples, peeled, cored, and chopped
- 1 tablespoon lemon juice
Crumble Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/3 cup old-fashioned rolled oats
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make serving easy.
- Make Graham Cracker Crust: In a medium bowl, combine the crushed graham cracker crumbs with 1/4 cup granulated sugar. Stir in the melted butter until the mixture is evenly moistened.
- Form Crusts: Press a heaping tablespoon of the graham cracker mixture firmly into the bottom of each muffin cup to create the crust layer.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs and Flavoring: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition, then blend in the vanilla extract to enhance flavor.
- Fill Muffin Cups: Evenly distribute the cheesecake batter over the graham cracker crusts in each muffin cup using a spoon or small spatula.
- Toss Apples: In a separate bowl, toss the chopped apples with lemon juice to prevent browning and add a subtle tartness.
- Prepare Crumble Topping: Combine the flour, brown sugar, and cinnamon in another bowl. Use a pastry blender or two forks to cut in the cold cubed butter until the mixture becomes crumbly. Stir in the old-fashioned rolled oats to complete the topping.
- Add Apples to Cheesecake: Spoon the lemon-coated chopped apples evenly over the cheesecake batter in each muffin cup.
- Top with Crumble: Generously sprinkle the prepared crumble topping over the apples in each cup to create a crispy finish.
- Bake: Bake the cheesecakes in the preheated oven for 25-30 minutes, or until the cheesecake filling is set and lightly golden on top.
- Cool and Chill: Allow the cheesecakes to cool completely in the muffin tin to firm up, then transfer them to the refrigerator. Chill for at least 2 hours before serving to let flavors meld and texture set.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use tart apples like Granny Smith for a balanced sweetness with the crumble topping.
- Chilling the cheesecakes is crucial for proper texture and easier removal from the liners.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
- You can add chopped nuts like pecans to the crumble for added crunch if desired.
