Mini Apple Crumble Cheesecake
Directions
- 1Preheat oven to 350F. Butter a 6” springform pan; line the bottom with a parchment paper circle.
- 2Mix crust ingredients and pour into pan, press evenly. Bake at 350F for 8-10 mins.
- 3In a saucepan, melt butter, add brown sugar, spices, water, and lemon juice. Add apples and cook for ~10 mins until softened.
- 4Add cornstarch mixture to apples, mix, and cook until thickened. Cool.
- 5Mix crumble ingredients.
- 6Beat cream cheese until soft, beat in sugar and salt. Add eggs one at a time, then heavy cream and vanilla.
- 7Pour half cheesecake mixture into crust, top with apple filling, then remaining cheesecake mixture. Top with crumble.
- 8Wrap bottom of pan with foil, place in a 9x13” pan with boiling water halfway up pan.
- 9Bake at 350F for 60-70 mins until edges are set.
- 10Cool for 1-2 hrs, then refrigerate for at least 4 hrs or overnight.
- 11Release cheesecake from pan and drizzle with salted caramel. Slice and serve.
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp butter, melted
- 0.5 tbsp granulated sugar
- 0.5 tsp cinnamon
- 3 apples, peeled & sliced
- 0.33 cup brown sugar
- 0.5 tsp apple pie spice (or cinnamon)
- 2 tbsp water
- 1 tbsp lemon juice
- 0.25 cup butter
- 2 tsp cornstarch + water
- 16 oz cream cheese, room temp
- 0.5 cup granulated sugar
- 0.25 tsp salt
- 2 eggs, room temp
- 0.25 cup heavy cream, room temp
- 1 tsp vanilla extract
- 3 tbsp butter, melted
- 7 tbsp AP flour
- 0.25 cup oats
- 0.5 tsp cinnamon
- 3 tbsp brown sugar
Equipment
oven6” springform panparchment papermedium bowlsaucepanhand mixer9x13” panfoil