Description
Creamy New York-style cheesecake meets classic apple crisp in this delightful dessert fusion. Crunchy cinnamon-spiced streusel topping crowns silky cream cheese filling, offering pure autumn comfort in each perfectly portioned bite.
Ingredients
Scale
Primary Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- 1 large apple, peeled and diced (Granny Smith or Honeycrisp)
- 1 egg
Crust Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Topping and Additional Ingredients:
- ¼ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- ¼ cup old-fashioned oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- Caramel sauce
- Whipped cream
Instructions
- Preheat the oven to 325°F and arrange cupcake liners in a muffin tin, creating a foundation for the mini cheesecakes.
- Craft the graham cracker base by blending crumbs with sugar and melted butter until thoroughly combined, ensuring a cohesive texture.
- Compress approximately one tablespoon of the crust mixture into each liner, creating a compact foundation.
- Briefly toast the crusts for 5 minutes, allowing them to set and develop a golden hue, then allow to cool completely.
- Whip cream cheese and sugar together until achieving a silky, uniform consistency without lumps.
- Gently incorporate vanilla, egg, and sour cream into the cream cheese mixture, mixing until just integrated to maintain a smooth texture.
- Delicately distribute the cheesecake filling across the prepared crusts, ensuring even coverage.
- Create the apple compote by simmering diced apples with brown sugar, cinnamon, and lemon juice over medium heat until softened and fragrant.
- Thicken the apple mixture by stirring in a cornstarch slurry, allowing the sauce to develop a glossy, rich consistency.
- Remove the apple mixture from heat and permit slight cooling to concentrate flavors.
- Construct the crisp topping by combining oats, flour, brown sugar, cinnamon, and melted butter until achieving a crumbly, textured mixture.
- Layer the prepared apple compote atop each cheesecake with precision.
- Generously sprinkle the crisp topping over the apple layer, ensuring complete coverage.
- Bake for 18-20 minutes until the cheesecakes set and develop a slight golden edge.
- Allow complete cooling at room temperature before transferring to the refrigerator for minimum 2-hour chilling.
- Optional: Embellish with caramel drizzle and dollop of whipped cream before serving to enhance visual appeal and flavor complexity.
Notes
- Adjust graham cracker crust texture by adding more butter for a firmer base or less for a crumblier consistency.
- Prevent cheesecake cracking by avoiding overmixing and using room temperature ingredients for smooth incorporation.
- Control apple topping sweetness by selecting tart apple varieties like Granny Smith for balanced flavor profile.
- Swap ingredients for dietary needs: use gluten-free graham crackers, dairy-free cream cheese, or replace egg with applesauce for vegan adaptation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg