Mini Apple Cinnamon Cheesecakes

By Addie

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

Ingredients

• CHEESECAKE FILLING:
• CRUST
• 1 Cup graham crackers, crushed
• 1/4 Cup unsalted butter, melted
• 1 Pinch salt
• 1 Pinch cinnamon
• 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

Preparation

Step 1

Crush graham crackers in a food processor and mash together with a fork with other crust ingredients until it's well mixed.

Line 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. Bake crusts at 350 degrees F for 9 minutes. Remove and let cool.

For filling, add cream cheese and sugar to a mixer and beat until mixed and fluffy. Add in eggs, apple sauce, and spices and beat until smooth. Spoon filling into cupcake holders and fill almost to the top.

Bring 4 cups of water to a boil and preheat the oven to 325 F. Pour 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. Bake for about 25 minutes until the cheesecakes are just set. Remove and let cool before frosting.

For frosting, beat butter and sugar together until smooth. Add in vanilla and enough cream to make the frosting easy to spread, about three tablespoons.

Once cheesecakes are cooled, frost either with a knife or a frosting bag. Dust with cinnamon and serve. Refrigerate cupcakes for storage.
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REVIEWS:

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!

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

So I made these and they came out TOO LOOSE - not firm!

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! :)

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

I just made them - hopefully they taste good as they look!