Description
Delightful mini cheesecakes layered with creamy filling and spiced apples, topped with a buttery crumble for a perfect autumn dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups diced tart apples (e.g., Granny Smith or Honeycrisp)
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and melted butter; mix until resembling wet sand.
- Press the mixture firmly into the bottom of a lined muffin tin.
- In a separate bowl, beat cream cheese until fluffy; gradually add sugar and mix well.
- Add eggs one at a time, blending well after each; stir in vanilla, cinnamon, and nutmeg.
- Fold in diced apples gently.
- Pour filling over crusts, filling each about three-quarters full.
- Bake for 20–25 minutes until set around edges; center should have a slight jiggle.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Use room temperature cream cheese for easier mixing. Avoid overmixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cheesecake, apple crisp, dessert, fall, autumn, mini cheesecakes