Apple Crisp Cheesecake Cupcakes

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Canadian Recipes : Desserts

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

Not Mentioned

Ingredients of
Apple Crisp Cheesecake Cupcakes

  • 2 bricks cream cheese, softened
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup caramel sauce, plus more for drizzling
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
Topping:
  • 2 apples, peeled and chopped
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1/2 cup butter, softened
  • Cool Whip for garnish (optional)


How to Make
Apple Crisp Cheesecake Cupcakes

  1. Preheat oven to 325 degrees and line a 12 cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine graham cracker crumbs, melted butter and a pinch of salt and stir until completely moistened.
  2. Press graham mixture into paper liners and set aside.
  3. In a large bowl, beat cream cheese until light and fluffy, add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon and a pinch of salt and beat until combined. Pour filling over graham bottoms.
  4. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut the butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.
  5. Bake until centres are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
  6. Garnish with Cool Whip and drizzle with more caramel before serving.