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Tuesday 06 October 2026 21:17:45 GMT
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Makes: 12 mini cheesecakes Bake: 325°F Prep: about 25 minutes Bake time: 20–24 minutes Ingredients Graham Cracker Crust * 1 cup graham cracker crumbs * 2 tbsp brown sugar * 4 tbsp unsalted butter, melted * ½ tsp cinnamon Cheesecake Filling * 16 oz cream cheese, softened * ½ cup granulated sugar * 2 large eggs * ⅓ cup sour cream * 1 tsp vanilla extract * ½ tsp cinnamon Cinnamon Apple Topping * 1 large apple, peeled and diced very small (Granny Smith or Honeycrisp works well) * 1 tbsp butter * 2 tbsp brown sugar * ½ tsp cinnamon * Pinch of nutmeg * 1 tsp lemon juice Crisp Topping * ⅓ cup old-fashioned oats * ⅓ cup all-purpose flour * ¼ cup brown sugar * ½ tsp cinnamon * 3 tbsp cold butter, cubed Directions 1. Prepare the pan: Preheat oven to 325°F. Line a 12-cup muffin pan with cupcake liners. 2. Make the crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Add about 1 tablespoon to each liner and press firmly into the bottom. Bake for 5 minutes, then set aside. 3. Cook the apples: Melt 1 tablespoon butter in a small skillet. Add diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium-low heat for about 4–5 minutes, just until the apples begin to soften. Remove from heat. 4. Make the crisp: Mix oats, flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until you have chunky crumbs. 5. Make the cheesecake: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and cinnamon. Add the eggs one at a time, mixing on low just until combined. Don’t overmix. 6. Assemble: Divide the cheesecake filling evenly among the crusts. Spoon cinnamon apples over each cheesecake, then sprinkle generously with crisp topping. 7. Bake: Bake for 20–24 minutes, until the edges are set but the centers still have a slight jiggle. 8. Chill: Let cool at room temperature, then refrigerate for at least 3 hours, preferably overnight. ✨ For serving Drizzle them with warm caramel sauce right before serving. A tiny sprinkle of cinnamon on top makes them look especially cozy and bakery-style. Storage: Keep refrigerated in an airtight container for up to 4 days. They taste even better after chilling overnight. #Recipe #yummy #yum #dessert #cheesecake
Makes: 12 mini cheesecakes Bake: 325°F Prep: about 25 minutes Bake time: 20–24 minutes Ingredients Graham Cracker Crust * 1 cup graham cracker crumbs * 2 tbsp brown sugar * 4 tbsp unsalted butter, melted * ½ tsp cinnamon Cheesecake Filling * 16 oz cream cheese, softened * ½ cup granulated sugar * 2 large eggs * ⅓ cup sour cream * 1 tsp vanilla extract * ½ tsp cinnamon Cinnamon Apple Topping * 1 large apple, peeled and diced very small (Granny Smith or Honeycrisp works well) * 1 tbsp butter * 2 tbsp brown sugar * ½ tsp cinnamon * Pinch of nutmeg * 1 tsp lemon juice Crisp Topping * ⅓ cup old-fashioned oats * ⅓ cup all-purpose flour * ¼ cup brown sugar * ½ tsp cinnamon * 3 tbsp cold butter, cubed Directions 1. Prepare the pan: Preheat oven to 325°F. Line a 12-cup muffin pan with cupcake liners. 2. Make the crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Add about 1 tablespoon to each liner and press firmly into the bottom. Bake for 5 minutes, then set aside. 3. Cook the apples: Melt 1 tablespoon butter in a small skillet. Add diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium-low heat for about 4–5 minutes, just until the apples begin to soften. Remove from heat. 4. Make the crisp: Mix oats, flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until you have chunky crumbs. 5. Make the cheesecake: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and cinnamon. Add the eggs one at a time, mixing on low just until combined. Don’t overmix. 6. Assemble: Divide the cheesecake filling evenly among the crusts. Spoon cinnamon apples over each cheesecake, then sprinkle generously with crisp topping. 7. Bake: Bake for 20–24 minutes, until the edges are set but the centers still have a slight jiggle. 8. Chill: Let cool at room temperature, then refrigerate for at least 3 hours, preferably overnight. ✨ For serving Drizzle them with warm caramel sauce right before serving. A tiny sprinkle of cinnamon on top makes them look especially cozy and bakery-style. Storage: Keep refrigerated in an airtight container for up to 4 days. They taste even better after chilling overnight. #Recipe #yummy #yum #dessert #cheesecake

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