Description
These mini apple cheesecakes are a delightful fall treat. They combine the creamy texture of cheesecake with the warm flavors of apple and cinnamon. Perfect for parties or a simple dessert.
Ingredients
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup apple pie filling, chopped
- 1/4 teaspoon ground cinnamon
- For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press about 1 tablespoon of this mixture into the bottom of each liner to form the crust.
- In a medium bowl, beat the softened cream cheese and 1/2 cup sugar until smooth.
- Beat in the egg and vanilla extract until just combined.
- Gently fold in the chopped apple pie filling and cinnamon.
- Spoon the cream cheese mixture evenly over the crusts in the mini muffin cups.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly soft.
- Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- You can use store-bought apple pie filling or make your own.
- For an extra touch, top with a dollop of whipped cream or a sprinkle of cinnamon before serving.
- Ensure cream cheese is fully softened for a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American