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Apple Crisp Cheesecake Cups

Apple crisp cheesecake cups layer a graham cracker crust and creamy cheesecake with a warm, cinnamon apple crisp topping. Bake the cups until their centers barely jiggle, chill until fully set, then spoon the cooled crisp over each one just before serving.
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Prep Time 30 minutes
Cook Time 54 minutes
cooling and chilling 4 hours
Total Time 5 hours 24 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 6 tbsp butter unsalted, divided (3 tablespoons melted for the crust and 3 tablespoons cold and cubed for the crisp topping)
Cheesecake filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Apple crisp topping
  • 2 apples medium, firm, peeled, cored, and diced into 1/2-inch pieces
  • 1 tsp lemon juice
  • 6 tbsp light brown sugar packed, divided (2 tablespoons for the apples and 1/4 cup for the topping)
  • 1 tsp cornstarch
  • 0.75 tsp ground cinnamon divided (1/2 teaspoon for the apples and 1/4 teaspoon for the topping)
  • 0.5 cup old-fashioned rolled oats
  • 0.25 cup all-purpose flour
  • 0.125 tsp salt

Equipment

  • 1 12-cup standard muffin pan
  • 1 8-inch square baking dish
  • 1 electric mixer

Method
 

Prepare the crust
  1. Preheat the oven to 350°F.
  2. Line a 12-cup standard muffin pan with paper liners.
  3. Stir 1 cup graham cracker crumbs with 3 tablespoons melted butter.
  4. Divide the crumb mixture among the liners and press it firmly into the bottoms.
  5. Bake for 5 minutes, then set the pan aside to cool slightly.
Make the cheesecake filling
  1. Beat 2 packages softened cream cheese with an electric mixer on medium speed until smooth.
  2. Beat in 1/2 cup granulated sugar.
  3. Beat in 2 large eggs one at a time on low speed.
  4. Mix in 1/4 cup sour cream and 1 teaspoon vanilla extract just until combined.
Fill and bake the cups
  1. Divide the filling among the liners, filling each about three-quarters full.
  2. Bake at 350°F for 18–22 minutes, until the edges are set, the centers barely jiggle, and the centers reach 160°F.
  3. Cool the cheesecakes in the pan for 30 minutes.
  4. Refrigerate for at least 3 hours, until cold and fully set.
Make the apple crisp topping
  1. Toss 2 medium apples with 1 teaspoon lemon juice, 2 tablespoons packed light brown sugar, 1 teaspoon cornstarch, and 1/2 teaspoon ground cinnamon.
  2. Spread the apples in an 8-inch square baking dish.
  3. Stir together 1/2 cup old-fashioned rolled oats, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt.
  4. Cut in the remaining 3 tablespoons cold, cubed butter until crumbly.
  5. Scatter the oat mixture over the apples.
  6. Bake at 350°F for 25–30 minutes, until the apples are bubbling and the topping is golden brown.
  7. Cool at room temperature for 30–45 minutes.
Finish the cups
  1. Spoon the cooled apple crisp topping over the chilled cheesecake cups just before serving.

Notes

For the neatest cups, chill the cheesecakes until fully set before adding the cooled topping. Store covered in the refrigerator for up to 3 days; freeze without the topping for up to 2 months. For a gluten-free variation, use gluten-free graham cracker crumbs and a 1:1 gluten-free flour blend.