Description
Creamy cheesecake filling nestles on a buttery graham base, layered with sweet cinnamon-dusted apples and golden oat crumble that crackles with every bite.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup diced apple
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter melted
- 1/4 cup rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter cold cubed
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, and melted butter; press about 1 tablespoon of the mixture into the bottom of each liner.
- In a separate bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth, then add the egg and mix until just combined.
- Spoon the cheesecake filling evenly over the prepared crusts.
- In a small bowl, toss diced apples with brown sugar, ground cinnamon, flour, and melted butter until coated.
- In another bowl, mix rolled oats, all-purpose flour, brown sugar, ground cinnamon, and cold cubed butter, using your fingers to create a coarse crumble.
- Divide the apple topping over each cheesecake, then sprinkle the oat crumble evenly on top.
- Bake for 18 to 20 minutes, or until the cheesecake edges are set and the centers slightly jiggle.
- Allow the mini cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack and chill in the refrigerator for at least 2 hours before serving.
Notes
- Mini cheesecakes will firm up as they chill, so avoid overbaking.
- Use tart apples like Granny Smith for balanced sweetness and acidity.
- Refrigerate at least 2 hours before serving for best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.