Mini Apple Cinnamon Cheesecakes
These delightful Mini Apple Cinnamon Cheesecakes bring a touch of autumn warmth to any occasion. With a buttery graham cracker crust, a creamy apple-spiced filling, and a sweet apple topping, each bite is an explosion of comforting flavors!
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cups graham cracker crumbs finely ground
- 0.5 cup unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese softened
- 0.75 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg freshly grated
Topping
- 1 cup apple pie filling chopped
- 0.5 cup whipped cream
- 1 tablespoon cinnamon sugar for sprinkling
Instructions
Preparation Steps
- Preheat your oven to 325°F (163°C). Line two 12-cup muffin tins with cupcake liners.
- Combine the graham cracker crumbs and melted butter in a bowl, mixing until well combined.
- Press about 1 tablespoon of the crumb mixture into each cupcake liner to form the crust. Bake for 5 minutes, then let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs, one at a time, then the vanilla, cinnamon, and nutmeg.
- Spoon the cheesecake filling evenly into the cupcake liners, filling each about three-quarters full.
- Bake for 15-20 minutes until the centers are set. Cool at room temperature and then refrigerate.
- Before serving, top each cheesecake with a spoonful of apple pie filling, a dollop of whipped cream, and a sprinkle of cinnamon sugar.
Notes
For best results, allow the cheesecakes to chill in the refrigerator for at least 4 hours before serving. Adjust the spices to your taste for a more personalized flavor.