Description
Individual mini cheesecakes topped with a spiced apple layer and a buttery oat crumble. A perfect hybrid of apple crisp and creamy cheesecake.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
- 2 cups Granny Smith apples, peeled and finely diced
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3 tbsp cold unsalted butter, cubed
Instructions
- Preheat oven to 325°F and line a mini cheesecake pan with liners.
- Combine graham cracker crumbs, 3 tbsp melted butter, and 1 tbsp sugar. Press into the bottom of each liner.
- Sauté diced apples with 2 tbsp butter, 1/4 cup brown sugar, and 1/2 tsp cinnamon over medium heat until tender.
- Beat cream cheese and 1/3 cup sugar until smooth. Mix in egg, vanilla, and lemon juice.
- Distribute a spoonful of cooked apples over each crust, then top with cheesecake batter.
- Mix oats, flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and cold butter until crumbly. Sprinkle on top.
- Bake for 18-22 minutes until edges are set but centers slightly wobble.
- Cool at room temperature, then refrigerate for at least 3 hours before serving.