Mini Apple Pie Cheesecakes with Brown Sugar Whipped Cream
ShareMini brown sugar cheesecakes with apple pie topping and a smooth brown sugar whipped cream. The perfect bite size Fall cheesecake recipe.
I had a sad moment this week. My fridge failed me. You see… because we have buttons on the outside of the fridge that allow you to set the temperature of the fridge and freezer, sometimes they get messed up… because sometimes a certain 2 year old decides to play with the buttons. Oh he likes to change the ice method, turn the light on, lock it etc. Basically he just likes pushing the buttons even though he has no idea what he’s doing. Darn musical appliances are too entertaining and irresistible to toddlers. This creates problems as you might have guessed. Freezer temp too cold, fridge temp too cold… this means frozen food. And in the freezer that’s not an issue, obviously, but in the fridge and typically only when placed in very specific locations… well that’s an issue. Frozen lettuce? Not cool. Okay it’s cool but not in the right way. But forget about the frozen lettuce or even frozen cheese. Seriously… this problem is pretty obnoxious sometimes. What’s the worst thing that could freeze in the fridge? Apples! My precious apples!
You’re probably wondering why I keep them in the fridge. I don’t particularly like them cold, but they last longer. So I took over the produce drawer and part of another just for apples. Thankfully, only a handful had issues, but it’s seriously depressing when you know you’ve basically wasted them. Wrinkly sad skin and then when it thawed… brown weirdness. So moral of the story. Either don’t get a fancy fridge with buttons on the outside that are intriguing to toddlers OR don’t put your apples in the fridge and just eat them fast. Because frozen apples aren’t good. Now let’s move on…
Ever since I became basically obsessed with mini cheesecakes, I’ve wanted to make an apple version. These ended up being everything I wanted and more. They’re the perfect Fall cheesecake, next to pumpkin (obviously) because we know the divide is great between which rules Fall (apple or pumpkin). I love both, but I’ve only devoted a month to one of them so clearly I sway more one way than the other. Okay I sway way more to one side.
Picture cheesecake and apple pie had a baby. It’s like that only better. Brown sugar cheesecake with an apple pie topping, finished off with homemade brown sugar whipped cream and a light dusting of cinnamon. You need these mini apple pie cheesecakes in your life. Trust me.
Mini Apple Pie Cheesecakes with Brown Sugar Whipped Cream
Ingredients
Crust:
- 3/4 C graham cracker crumbs 6 sheets
- 1/2 Tbsp light brown sugar
- 1/4 tsp cinnamon
- 2 Tbsp unsalted butter melted
Filling:
- 12 oz cream cheese softened
- 1/2 C light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 tsp cinnamon
- 3 Tbsp sour cream
Topping:
- 1 C apple chopped (roughly 1 medium apple)
- 1/2 tsp cinnamon
- 1/4 C light brown sugar
- 1/4 C all purpose flour
- 3 Tbsp unsalted butter melted
Whipped cream:
- 1/2 C heavy cream
- 2 Tbsp light brown sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
- In a food processor, process graham crackers until only fine crumbs remain. Add sugar, cinnamon and melted butter. Mix until combined. Using a small cookie scoop, add one scoop of graham crumb mixture to each cheesecake pan cavity. Press down to create a flat and even layer. Bake for 5 minutes.
- In a large bowl or stand mixer, beat cream cheese with brown sugar. Mix in remaining ingredients until just combined and no longer lumpy. Add one heaping medium cookie scoop of batter to each cavity. Set aside.
- Prepare topping. Peel, core and chop apples into 1/4-inch pieces. Toss with remaining ingredients in a medium bowl. To each uncooked cheesecake, add 1 Tbsp apple mixture, gently pressing into the top of batter to create and even layer. Bake for 18-20 minutes or until just set.
- Cool at room temperature in pan for 1-2 hours. Chill in pan until completely cooled, several hours or overnight.
- When cheesecakes are completely cooled, carefully remove from pan. Remove bottom disc from the crust of each cheesecake.
- Prepare whipped cream. In a small bowl, beat heavy cream until soft peaks form. Add brown sugar and vanilla. Continue mixing until stiff peaks form. Pipe or dollop onto each cheesecake prior to serving. Sprinkle lightly with a dusting of cinnamon.
- Store cheesecakes in the refrigerator.
Notes
***GIVEAWAY IS NOW CLOSED***
Giveaway details
Courtesy of Le Creuset, two winners will receive one pie dish and one pie bird in the winner’s choice of color. *Color subject to availability.
Giveaway will run from September 21, 2013 – September 27, 2013. Winner must be at least 18 years old and a US resident. Winner will be randomly selected and emailed. Winner has 48 hours to respond or another winner will be chosen. Main entry must be completed or extra entries will not count.
Disclaimer: I asked Le Creuset to be a sponsor of An Apple A Day. This post contains affiliate links.
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How long do you bake them if you use a regular muffin pan instead of a mini muffin pan? I was also just going to double the recipe for the different pan. Would that work?
If using the recipe as is but with a muffin pan, follow the instructions as is as well. If you alter anything, I don’t have specific timing or amounts for you.
oh my gawd, I love these . . LOVE apples + cheesecake!!! looks soooo good!!
Thanks Alice! :)
I made this last Christams and everyone loved it ! I do have a quick question though, is there anything in particular I need to change if I want to make it as one big pie instead of the minis?
So glad to hear everyone enjoyed it! As for your question, this recipe is written specifically for mini cheesecakes. Creating a large cheesecake from a smaller recipe can be more complicated than just simply increasing the ingredients. However, your best bet, if you’re up for trying, would be to start by doubling the ingredients. Keep in mind that the baking time will be drastically different than minis, requiring a much longer time in the oven. Good luck!
Hey Rachel!
Planning to make a big batch of these and carefully place in mason jars to giveaway during christmas. 2 questions:
Could I bake these straight in a mason jar? And/or
Once baked, how long would they last refrigerated, so I know how quickly I should distribute?
Thanks a ton!
I haven’t baked them in mason jars before so that would be something you’d want to try and test on your end. Typically you can store cheesecake for up to a week refrigerated, but gifting sooner than later would be best.