Description
Indulge in these delightful Apple Crisp Cheesecakes that combine the creamy goodness of cheesecake with the comforting flavors of apple crisp. Each bite is a perfect balance of sweet, tangy apples and rich, velvety cheesecake, topped with a crunchy oat topping.
Ingredients
Scale
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup sour cream
Apple Topping:
- 2 medium apples, peeled, cored, and finely diced
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Oat Topping:
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar for topping
- 1/2 teaspoon ground cinnamon for topping
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Prepare Cheesecake Crust: Preheat oven to 325°F (163°C) and line a muffin tin with paper liners. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into the bottom of each liner.
- Make Cheesecake Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, vanilla, cinnamon, and sour cream. Divide batter over crusts.
- Add Apple Topping: Toss diced apples with lemon juice, brown sugar, and cinnamon. Spoon over cheesecake batter.
- Prepare Oat Topping: Combine oats, flour, brown sugar, cinnamon, and cold butter. Sprinkle over apples.
- Bake: Bake for 20–23 minutes until set. Cool, then refrigerate for at least 2 hours.
Notes
- For added texture, toast the oats before mixing into the topping.
- These cheesecakes can be made a day in advance and stored chilled.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 275
- Sugar: 18g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
