With Fall right around the corner, I’m thinking apples and cheesecake.. then again,
when am I NOT thinking about cheesecake?! LOL
These little cheesecakes are AHHMazing!
Seriously, someone needs to pry me away from these!
They were gone in a day.. yes ONE day. 😉
Apple Pie Cheesecakes!
Ingredients
Crust:
- 2 cups crushed Honey graham crackers or Vanilla wafers crushed
- 1 stick butter melted
- 3 T sugar
Cheesecake:
- 2 8 oz bars regular cream cheese room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 21 ounce can of Apple pie filling/topping
- 1 cup white sugar
- 2 large eggs
- 1 cup heavy cream
Instructions
- Preheat oven to 350F
- Line your mini muffin pan with paper cups
To make crust
- In a Medium bowl, combine Graham Cracker Crumbs/Wafer Crumbs with the butter (melted) & the 3 Tablespoons of Sugar until fully incorporated.
- Spoon half a Tablespoon of the crumb mixture into each on the muffin cups & set aside.
For the Cheesecake:
- Beat the cream cheese until smooth & fluffy with your mixer on Low..
- Now, gradually add in the sugar & the salt while mixing, make sure to scrp the sides of the bowl frequently.
- Add the eggs in one at a time, mixing until incorporated.
- Finally, add in the vanilla extract & your heavy cream, mix well.
- With cheesecake, its best to let it rest for at least 5-10 minutes, it helps remove any air bubbles.
- Once rested, use a Tablespoon to scoop batter into prepared crusts.
- Bake for about 20-25 minutes, or until almost firm.
- Remove from oven & allow them to cool first, then refrigerate overnight or at least 6 hours.
- Add the Apple Topping on top of each, right before serving.
- Enjoy!
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