Description
Delightful mini cheesecakes combining the creamy goodness of cheesecake with spiced apples and a crunchy oat topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 medium apples, peeled and chopped
- 1 teaspoon cinnamon
- 1/2 cup rolled oats
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with melted butter until crumbly. Press this mixture into the bottoms of a muffin pan lined with paper liners. Bake for about 8 minutes and let cool.
- In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Add in the sour cream and vanilla extract and mix until combined.
- Peel and chop your apples, then fold them into the cheesecake batter along with the cinnamon.
- Spoon the apple cheesecake filling into the cooled crusts, filling them about two-thirds full.
- In a separate bowl, combine rolled oats, brown sugar, a little more cinnamon, and a touch of melted butter. Sprinkle this over the cheesecake layer.
- Bake the mini cheesecakes for about 20 minutes, or until the filling is set. Let them cool completely, then refrigerate them for at least an hour before serving.
- Gently peel off the paper liners and serve!
Notes
Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg