Posts tagged ‘apples’

November 28, 2012

Mini Apple Pie Cheesecakes

I wasn’t planning on posting these. I threw them together for a dessert to have after (two!) Thanksgiving meals this year.

But I can’t stop thinking about how good they were and I want to spread the word! There is a great crust on the bottom made with graham crackers and walnuts. And then a cheesecake middle that involves a little apple butter. Topped with a warm apple/walnut/brown sugar mixture.

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There are only two pictures because it was the last mini cheesecake I could find! I can’t take any credit for these, I found the recipe on one of my favorite sites… Shutterbean. Tracy includes excellent step-by-step photos that really helped.

It was a great dessert for Thanksgiving and luckily the holiday season isn’t over yet so we need to make as many different desserts as possible!! There are quite a few steps to this and I did have to restart at one point (mostly because I am a terrible baker) but all the work was really worth it. Plus, that means I should just make them again and again. Practice makes perfect right? Right.

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Mini Apple Pie Cheesecakes {Recipe from Shutterbean}

makes 10

For the crust:

  • 1 1/4 cups graham crackers (from about 10 cookies)
  • 1/3 cup chopped walnuts
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter, melted

For the filling:

  • 1 package 8 oz. cream cheese, at room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup cold heavy cream
  • 1/2 cup Apple Butter

For the topping:

  • 2 tablespoons unsalted butter
  • 1 apple, peeled & chopped
  • 1/3 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • pinch salt

Preheat oven to 375 F degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together the graham crackers, walnuts, sugar, salt, cinnamon and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up the sides. Bake until crusts are browned and fragrant, about 10-12 minutes. Let cool completely in a pan on a wire rack at room temperature.

In a medium bowl, using an electric mixer, beat the cream cheese on high until fluffy, about 3 minutes. Add the confectioner’s sugar, apple butter, and vanilla extract and beat until smooth. In another medium bowl, with clean beaters, beat the heavy cream on high until stiff peaks form, about 2 to 3 minutes. Gently fold the whipped cream into the apple butter cream cheese mixture 1/3 at a time. Divide mixture among the cooled crusts and refrigerate until set, 1 hour or up to overnight.

While cheesecakes are chilling, make apple topping. Melt butter in a small saucepan over medium high heat. Add the apple, walnuts, sugar & cinnamon and cook, stirring occasionally until apples are just soft, about 4-5 minutes. Finish with a pinch of salt and let topping cool. When ready to serve, place a tablespoon of the apple walnut topping (I reheated mine first) on each mini cheesecake. Cheesecakes will last up to three days in the refrigerator.

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