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Mini Apple Cinnamon Cheesecakes

Mini Apple Cinnamon Cheesecakes

Little cheesecakes baked in muffin tins and topped with a buttercream frosting!

Wait, there's more! Read the blog post about this recipe.

Recipe by Macheesmo

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(6)

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 12 Cheesecakes

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Ingredients

CRUST
1 Cup graham crackers, crushed
1/4 Cup unsalted butter, melted
1 Pinch salt
1 Pinch cinnamon
CHEESECAKE FILLING
16 Ounces cream cheese (softened)
1/2 Cup sugar
2 Large eggs
1/2 Cup apple sauce
1 Teaspoon vanilla extract
1 Tablespoon cinnamon
FROSTING
3 Cups powdered sugar
1 Cup unsalted butter
1 Teaspoon vanilla
3 Tablespoons heavy cream
Cinnamon, for dusting

Directions

1Crush graham crackers in a food processor and mash together with a fork with other crust ingredients until it's well mixed.
2Line 12 cupcake tins with cupcake liners and pack in a large tablespoon of crust into each tin. Use a 1/4 cup measuring cup to pack the crust down.
3Bake crusts at 350 degrees F for 9 minutes. Remove and let cool.
4For filling, add cream cheese and sugar to a mixer and beat until mixed and fluffy.
5Add in eggs, apple sauce, and spices and beat until smooth.
6Spoon filling into cupcake holders and fill almost to the top.
7Bring 4 cups of water to a boil and preheat the oven to 325 F.
8Pour boiling water in a large baking dish on a bottom shelf of the oven to create a lot of steam in the oven. Place cheesecakes above the steaming water on a separate level.
9Bake for about 25 minutes until the cheesecakes are just set.
10Remove and let cool before frosting.
11For frosting, beat butter and sugar together until smooth. Add in vanilla and enough cream to make the frosting easy to spread, about three tablespoons.
12Once cheesecakes are cooled, frost either with a knife or a frosting bag. Dust with cinnamon and serve. Refrigerate cupcakes for storage.

Categories: Desserts, Cheesecake, American, Comfort Foods, Vegetarian

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Marthamae said:

I made these twice in a week for two different functions...they are AMAZING and so easy to make. I see posts about runny cheesecakes. Make sure to use the pan of boiling water under the cheesecakes and bake then just until they start to crack open a bit on top....not too much...just a little or they might be too dry. This is definitely a favorite recipe now!

10/1/2012 6:49:08 PM

TBSPAna said:

We would recommend more cream cheese if you are looking for a firmer consistency for these cheesecakes. Hope this helps!

9/21/2012 1:28:17 PM

Anonymous said:

so i made these and they came out lose not firm

9/21/2012 12:44:13 PM

Anonymous said:

just made them hopefully they taste good as they look thanks tablespoon

9/20/2012 10:19:15 PM

Anonymous said:

just made them hopefully they taste good as they look thanks tablespoon

9/20/2012 10:19:14 PM

delanierose said:

I made these this evening, and they are absolutely AMAZING! And going by these measurements, I ended up with 17 instead of 12. Sure cannot complain there! I used a cream cheese frosting that I had made and had left over, but I am sure that frosting is just as good! :)

9/20/2012 8:43:35 PM

Anonymous said:

Has anyone made these yet?? The picture has them looking more solid like a cupcake and mine are some hat loose??? Not sure if I should bake them longer I I messed up or wait until there cooled a little bit more

9/20/2012 4:26:18 PM