Description
Brown Sugar Apple Cheesecake Cups With Cinnamon Streusel are individual graham-crust cheesecakes topped with spiced apples and a buttery brown sugar streusel.
Ingredients
10 graham cracker sheets, finely crushed (1⅓ cups)
2½ tablespoons granulated sugar
¼ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted (for crust)
½ cup all-purpose flour (for streusel)
¼ cup quick oats
¼ cup plus 2 tablespoons packed light brown sugar
¼ teaspoon ground cinnamon (for streusel)
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
¼ cup unsalted butter, cold and diced (for streusel)
2 (8 oz) packages cream cheese, softened
⅔ cup granulated sugar (for filling)
2 large eggs
¼ cup sour cream
1 teaspoon vanilla extract
1 lb Granny Smith apples, peeled, cored, and finely chopped
2 teaspoons lemon juice
Salted caramel sauce, for serving
Instructions
1. Preheat the oven to 325°F. Line a standard muffin pan with paper liners.
2. Whisk together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Divide evenly among the 18 muffin cups (about 1 tablespoon each) and press flat. Bake 5 minutes, then set aside to cool.
3. Combine the flour, quick oats, brown sugar, cinnamon, nutmeg, and salt for the streusel. Add the cold, diced butter and rub it in with your fingertips until small crumbles form. Refrigerate until ready to use.
4. Toss the chopped apples with the lemon juice; set aside.
5. Beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then blend in the sour cream and vanilla extract.
6. Pour the cheesecake filling over the cooled crusts, filling each cup about ¾ full. Distribute the chopped apples evenly over the filling, then top each cup with about 1 heaping tablespoon of streusel.
7. Bake 23 to 25 minutes, until the centers are just set.
8. Cool at room temperature for 30 minutes, then refrigerate at least 3 hours before serving. Serve drizzled with caramel sauce.
Notes
Make sure the cream cheese is fully softened before mixing, so the filling blends smooth without lumps.
Keep the streusel butter cold until you rub it into the dry ingredients, then refrigerate the mixture again before use.
Don’t skip the chilling step; the cheesecakes need the full 3 hours to fully set.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 269
- Fat: 17g
- Carbohydrates: 27g
- Protein: 3g