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To create the perfect Mini Apple Pie Cheesecakes, it’s important to understand the role of each ingredient. Each element contributes to the overall flavor and texture, making your dessert truly stand out.

Mini Apple Pie Cheesecakes

Indulge in the delightful combination of flavors with Mini Apple Pie Cheesecakes, where classic apple pie meets creamy cheesecake in a perfectly portable treat. These mini desserts capture the nostalgia of autumn and gatherings, making them ideal for any occasion. Learn how to create a buttery Graham cracker crust, choose the best apples, and layer a luscious cheesecake filling with spiced apple topping. This recipe is not only easy to follow but allows for customization, ensuring that each bite is a delicious celebration of flavor.
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the apple filling:

2 medium apples, peeled, cored, and diced (Granny Smith or your choice)

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

For the topping:

Whipped cream

Caramel sauce (for drizzling)

Extra apple slices (optional)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are coated with butter. Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly to form a crust. Bake for 5 minutes, then let cool.

      Prepare Apple Filling: In a medium pan over medium heat, add diced apples, brown sugar, cinnamon, lemon juice, cornstarch, and vanilla extract. Cook for about 5-7 minutes, stirring frequently until apples are softened but not mushy. Remove from heat and let cool.

        Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar, eggs, cinnamon, nutmeg, and vanilla extract. Beat until well combined and creamy.

          Assemble the Cheesecakes: Spoon a tablespoon of the cheesecake filling into each muffin cup over the crust. Top it with a tablespoon of the apple filling and then add another layer of cheesecake filling (about another tablespoon) on top of the apples.

            Bake: Place the muffin tin in the oven and bake for 18-20 minutes or until the cheesecake is set and slightly jiggly in the center.

              Cool: Remove the cheesecakes from the oven and let them cool at room temperature for 15 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.

                Serve: Once chilled, remove the mini cheesecakes from the muffin tin. Top each one with whipped cream, a drizzle of caramel sauce, and additional apple slices if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 2 hours 40 minutes | 12 servings