Daybreak Delights: Mini Apple Cheesecakes

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Mini Apple Cheesecakes



10 graham crackers sheets, finely crushed (1 1/3 cups)

2 1/2 Tbsp granulated sugar

1/4 tsp ground cinnamon

6 Tbsp unsalted butter, melted


1/2 cup all-purpose flour

1/4 cup quick oats

1/4 cup + 2 Tbsp packed light-brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/4 cup unsalted butter, cold and diced into 1/2-inch cubes



2 (8 oz) packages cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 tsp vanilla extract

1 lb granny smith apples, peeled, cored and finely minced

2 tsp lemon juice



Caramel sauce




For the crust:

Preheat oven to 325 degrees. In a mixing bowl, mix graham cracker crumbs, sugar and cinnamon. Add butter and using a pastry blended or fork, stir until completely moistened. Divide mixture among 18 paper lined muffin cups. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow the crusts to cool.


For the streusel:

In a mixing bowl, combine flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using a pastry blended, cut butter into dry mixture until it comes together.  It should be small crumbles where the pieces of butter are no longer visible. Transfer to refrigerator.


For the filling:

In a bowl, toss chopped apples with lemon juice, set aside.

In a mixing bowl, using an electric hand mixer, mix cream cheese with sugar.  It should be smooth and creamy.  Add eggs one at a time.  Then blend in sour cream and vanilla.


To assemble cheesecakes:

Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust filling about 3/4 full. Divide apples evenly over cheesecake layer.  Finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 - 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.