Apple Crisp Cheesecakes - Tasty Apron



When two delicious desserts collide: Apple Crisp Cheesecake! You won't be able to eat just one.  All of the sweet and caramely goodness of a traditional apple crisp, baked on graham cracker crust cheesecake packed into perfect portable fall dessert – Apple Crisp Cheesecakes.

This recipe is easy, tastes amazing, and came out perfectly even though I doubled the recipe to make a full-size version. I just baked it a little longer. I've made it for gatherings 2 or 3 times and I've never brought a leftover piece home!

Apple Crisp Cheesecakes

Yields: 12
Prep Time: 0 hours 30 mins
Total Time: 3 hours 0 min
s

Ingredients:

For the crust:

  • 14 cinnamon graham crackers, crushed

  • 1/4 c. granulated sugar

  • 6 tbsp. melted butter

  • 1/4 tsp. kosher salt


For the cheesecake:
  • 2 blocks cream cheese, softened

  • 2 large eggs

  • 1/4 c. sour cream

  • 1/4 c. caramel sauce, plus more for drizzling

  • 1/4 c. sugar

  • 1 tsp. vanilla

  • 1/2 tsp. kosher salt

  • 1/4 tsp. ground cinnamon


For the topping:
  • 2 apples, peeled and chopped

  • 3/4 c. firmly packed brown sugar

  • 1/2 c. all-purpose flour

  • 1/2 c. old-fashioned oats

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. kosher salt

  • 1/2 c. butter, softened

  • Cool Whip, for garnish




Directions:

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.




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Food Recipes Master

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