Description
Individual vanilla cheesecakes with buttery graham-cracker crusts, tender cinnamon apples, and a golden oat crumble topping.
Ingredients
Graham-Cracker Crust
1 cup graham-cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Cheesecake Filling
16 ounces full-fat block cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 large eggs, room temperature
Apple Layer
1 firm medium apple, peeled and diced into 1/4-inch pieces
1 tablespoon packed brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon all-purpose flour
Oat Crumble
1/3 cup rolled oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 pinch salt
3 tablespoons unsalted butter, softened
Instructions
1. Preheat the oven to 325°F. Line a standard 12-well muffin pan with paper liners.
2. Combine the graham-cracker crumbs, granulated sugar, and melted butter. Divide the mixture evenly among the liners and press it firmly into the bottoms.
3. Bake the crusts for 5 minutes, then place the pan on a cooling rack while preparing the filling.
4. Beat the softened cream cheese and granulated sugar on low to medium-low speed until smooth.
5. Blend in the sour cream and vanilla extract.
6. Add the eggs one at a time, mixing only until each egg disappears into the filling. Do not overmix.
7. Toss the diced apple with the brown sugar, cinnamon, lemon juice, and flour.
8. Combine the rolled oats, flour, brown sugar, cinnamon, and salt. Work in the softened butter until moist crumbs form.
9. Divide the cheesecake filling evenly among the prebaked crusts.
10. Spoon the apple mixture over each cheesecake, then scatter the oat crumble on top.
11. Bake for 19 to 23 additional minutes. Begin checking at 19 minutes. The total oven time, including the crust prebake, will be 24 to 28 minutes.
12. Turn off the oven, crack the door, and leave the cheesecakes inside for 10 minutes.
13. Transfer the pan to a wire rack and cool for approximately 45 minutes.
14. Refrigerate for at least 2 hours before removing the liners and serving.
Notes
Use full-fat block cream cheese rather than whipped cream-cheese spread.
Bring the cream cheese, sour cream, and eggs to room temperature for a smoother filling.
Dice the apple into small 1/4-inch pieces so it softens during baking.
Do not overmix after adding the eggs because excess air can cause puffing and cracks.
The cheesecakes are done when the edges look set and the centers wobble gently as one soft unit.
The cook-time field uses 28 minutes because Tasty Recipes requires one number. Begin checking the cheesecakes at 24 minutes total.
Refrigerate the cheesecakes for 3 to 4 days in a covered container.
Freeze chilled cheesecakes individually for up to 2 months and thaw overnight in the refrigerator.
Reheating is not recommended because it can damage the creamy texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 23g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg