Happy Thanksgiving my friends!
Here I come again with another miniature food item. Soo surprising, isn’t it? What can I say? I’m small and I like small food. And I bet you’ll like this too.
Don’t let the photos fool you. I explain later why mine look the way they do, but trust me. They are delectable.
I broke the ingredient lists down into the different parts of the dessert. It’s easier than it looks. And let me tell you, the delicious aroma starts invading your kitchen from the very beginning.
This recipe yields 18 cheesecakes. Feel free to modify the quantity of ingredients if you need to make more or fewer. Let’s get started.
- 1 1/2 cups graham cracker crumbs (about 9 sheets)
- 2 1/2 teaspoons sugar
- 1/4 teaspoon cinnamon
- 7 tablespoons melted butter
- 16 oz softened cream cheese
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 2/3 cup sugar
- 1/2 cup flour
- 1/4 cup quick oats
- 6 tablespoons packed light brown sugar
- 1/4 cup cold butter
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Preheat the oven to 325 degrees.
Prepare the crust. Combine graham cracker crumbles, sugar, cinnamon, and melted butter until moistened. I can’t even begin to describe how good this part alone smells.
Line your muffin pan and fill each cup with a heaping tablespoon of the mixture. Use the back of the spoon to pat it down. You’ll see the cup in the middle of the photo is the before and the surrounding cups are after (for your reference).
Bake the crust for 5 minutes.
Make the topping. Combine flour, oats, brown sugar, salt, cinnamon, nutmeg, and butter. I think cutting your butter into small chunks will make this process easier. I cut mine into 1/2in cubes.
Fork the mixture until small crumbles form. You can also go in with your fingers if you are struggling with using a tool. Set this aside.
Filling time! Mix cream cheese and sugar on low-medium speed until just combined. Don’t do what I did and get distracted by HGTV; if you over mix the filling your cheesecakes will rise then fall when they cool. I mean, they’re just as delicious but not as adorable looking. Anyway, let’s continue.
Combine the eggs (one at a time), vanilla, and sour cream. Set aside to rest while you cut the apples.
Apple time. Wash and peel your apples, then dice those babies up. I used two medium ones. However many you decide to use, make sure to cut them really small so they cook and get soft while in the oven.
Assemble!!!! Take a heaping tablespoon of filling and fill the cups. They should be about 3/4 full.
Add a layer of apple pieces.
Finally, spoon a tablespoon of topping on the top. This may get a little messy. Let it.
Bake for 23-25 minutes. Let them cool on a baking rack then refrigerate for a few hours. Serve chilled.
See? The middle parts fell, but maaaaaan, oh man are these so scrumptious.
And how wonderful to have such a great proportion of crust and cheesecake. That’s my favorite part.I hope all of my American followers have a wonderful holiday. I’m thankful for all of you! Gimme some oven lovin’.