Apple Crisp Cheesecakes
Delicious Apple Crisp Cheesecakes with a cinnamon graham cracker crust and caramel cheesecake filling.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- fork or pastry cutter
Ingredients
For the crust
- 14 pieces cinnamon graham crackers, crushed
- ¼ cup granulated sugar
- 6 Tbsp. melted butter
- ¼ tsp. kosher salt
For the cheesecake
- 2 blocks cream cheese, softened
- 2 large eggs
- ¼ cup sour cream
- ¼ cup caramel sauce, plus more for drizzling
- ¼ cup sugar
- 1 tsp. vanilla
- ½ tsp. kosher salt
- ¼ tsp. ground cinnamon
For the topping
- 2 pieces apples, peeled and chopped
- ¾ cup firmly packed brown sugar
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- ½ cup butter, softened
- Cool Whip, for garnish
Instructions
Preparation
- Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray.
- In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened.
- Press graham mixture into paper liners and set aside.
- In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms.
- In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.
- Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
- Garnish with Cool Whip and drizzle with more caramel before serving.
Nutrition
Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 2mg
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