Mini Apple Crisps with Cheesecake (Printable Version)
# What You'll Need:
→ Graham Cracker Base
01 -
3/4 cup crushed graham crackers
02 -
1 and 1/2 tablespoons granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
3 tablespoons melted unsalted butter
→ Crunchy Topping
05 -
1/3 cup regular flour
06 -
1/3 cup packed brown sugar
07 -
1/3 cup instant oats
08 -
3/4 teaspoon ground cinnamon
09 -
1/8 teaspoon ground nutmeg
10 -
2 and 1/2 tablespoons melted unsalted butter
→ Apple Mixture
11 -
2 small-medium apples, skinned and diced small
12 -
2 teaspoons fresh lemon juice
13 -
1 and 1/2 teaspoons ground cinnamon
14 -
1/4 teaspoon ground nutmeg
15 -
2 tablespoons packed brown sugar
16 -
1 and 1/2 teaspoons cornstarch
→ Creamy Filling
17 -
10 oz softened cream cheese
18 -
6 tablespoons white sugar
19 -
1 and 1/2 teaspoons pure vanilla extract
20 -
2 teaspoons regular flour
21 -
1 large egg
→ Serving (optional)
22 -
Drizzle of caramel sauce
# Steps to Follow:
01 -
Put paper liners in a regular cupcake pan. You'll make 9 cupcakes total.
02 -
Get your oven hot at 325°F (160°C).
03 -
Mix graham cracker crumbs with sugar and cinnamon using a fork. Pour in melted butter and blend completely. Push about 2 tablespoons into each liner and stick in the fridge.
04 -
Throw together flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Add melted butter and stir until you get chunky bits. Chill until you need it.
05 -
Beat your cream cheese with sugar, vanilla, and flour until it's creamy. Drop in the egg and mix just enough to blend. Share this mix over your chilled crusts, filling cups about 2/3 full.
06 -
In a small bowl, coat diced apples with lemon juice. Mix in brown sugar, cornstarch, cinnamon, and nutmeg until covered. Spoon apples onto cheesecake batter, going almost to the top, then gently press down with your hand.
07 -
Load up each cupcake with plenty of your chilled cinnamon oat crumbles.
08 -
Pop them in your hot oven for around 28-30 minutes.
09 -
Keep the cheesecakes in the pan for 30 minutes to cool, then take them out and put them in the fridge.
10 -
When you're ready to eat, add a caramel drizzle on top of each one.