More About This Recipe
Normally, when I see a something turned into a mini-thing for a recipe, I assume it is going to be harder to make.
That is simply not the case with these little cheesecakes! They are as easy (if not easier) than if you were to make a large version.
Plus you don’t need a fancy spring form pan to make these. You use just a normal muffin tin! There’s really no reason why you shouldn’t make these mini apple cinnamon cheesecakes as soon as possible.
As with any cheesecake, it’s a good idea to bake these guys with some steaming water in the oven to create a really moist environment. If you don’t do this your cheesecakes might be on the dry side.
When they come out they shouldn’t be really browned at all and should be barely set. If your cheesecakes are browned or cracked, that probably means your oven is hotter than the gauge says.
If you don’t eat all of these immediately, store them in the fridge since they have so much dairy in them.