I went apple picking last weekend with the family, so this weekend was all about cooking with apples. This recipe is from one of my go-to blogs for recipes that work and taste great - The Girl Who Ate Everything. Apple cinnamon + cheesecake? I was sold immediately. These turned out great. I want to try them out gluten free soon. Will be an easy swap for gluten free graham crackers.
Ingredients:
Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup butter, melted
Cheesecake:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla
2 eggs, lightly beaten
Topping:
1 large apple, cored, peeled, and chopped
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon cinnamon
dash of cloves
1/2 cup caramel ice cream topping
Preparation:
1. Preheat the oven to 350 degrees. Prepare 12 muffin cups with liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter.
3. Divide mixture between muffin cups, about 1 tablespoon per muffin cup. Gently press into muffin cup with a spoon.
4. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add vanilla.
5. Add eggs, one at a time. Mix until just incorporated.
6. Pour cheesecake filling over crusts.
7. Bake 15-18 minutes, until centers are set. Watch carefully so they do not overbake.
8. Let cool at room temperature for 30 minutes. Chill in an airtight container overnight.
9. Before serving, saute topping ingredients in a skillet over medium heat. Spoon over cheesecakes to serve.
Ingredients:
Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup butter, melted
Cheesecake:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla
2 eggs, lightly beaten
Topping:
1 large apple, cored, peeled, and chopped
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon cinnamon
dash of cloves
1/2 cup caramel ice cream topping
Preparation:
1. Preheat the oven to 350 degrees. Prepare 12 muffin cups with liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter.
3. Divide mixture between muffin cups, about 1 tablespoon per muffin cup. Gently press into muffin cup with a spoon.
4. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add vanilla.
5. Add eggs, one at a time. Mix until just incorporated.
6. Pour cheesecake filling over crusts.
7. Bake 15-18 minutes, until centers are set. Watch carefully so they do not overbake.
8. Let cool at room temperature for 30 minutes. Chill in an airtight container overnight.
9. Before serving, saute topping ingredients in a skillet over medium heat. Spoon over cheesecakes to serve.