A cinnamon cheesecake topped with fresh apples and an oat crumb topping make the yummiest Mini Dutch Apple Cheesecakes and you can add a drizzle of caramel!
For the Graham Cracker Crust
1 1/2CupsGraham Cracker Crumbs
For the Cheesecake
2Packages Cream Cheese, 8 oz each softened
For the Apple
1 AppleHoney Crisp, peeled and chopped
1 1/2TablespoonsCinnamon Sugar
For the Crumb Topping
For the Graham Crackers
Preheat the oven to 350.
In a bowl, add the butter, graham cracker crumbs and sugar, stirring to combine. Press cupcake wrappers into the holes of a muffin tin and fill each one evenly with the graham crackers. Bake for 5 minutes and remove to cool.
For the Cheesecakes
In a bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the sugar, cinnamon and vanilla extract and beat again.
Next, add one egg and beat on low smooth until just incorporated. Add the next egg and repeat.
For the Apples
Place the apples in a microwave safe bowl with the cinnamon sugar and flour.
Microwave for 2 minutes, stirring every 30 seconds.
Scoop cheesecake filling into each cup using a cookie scoop. Or fill almost completely to the top.
Spoon apple pieces over each cheesecake and then top with the crumb mixture.
Bake for 15-16 minutes and then remove to cool. Once the cheesecakes have cooled for a bit, place in the fridge for 1-2 hours.
Serve with a drizzle of caramel sauce
May be stored in the refrigerator for up to 1 week.
Mini Dutch Apple Cheesecakes
Amount Per Serving (1 g)
Calories 389Calories from Fat 216
% Daily Value*
Saturated Fat 14g88%
Vitamin A 845IU17%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.