Mini Apple Crumble Cheesecakes are a perfect fall cheesecake recipe. A pretzel crust, delicious creamy cheesecake filling topped with an apple crumble.
Prep Time30 minutesmins
Cook Time40 minutesmins
Chill Time4 hourshrs
Total Time5 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Crumble Cheesecake Cupcakes, Mini Apple Crumble Cheesecakes
Line a muffin tin with paper liners and spray with cooking spray. Set aside.
Preheat oven to 350 degrees F.
Add the pretzels to a food processor and pulse until the pretzels are fine crumbs.
In a large bowl, add the pretzel crumbs, butter, and sugar. Stir to coat the pretzel crumbs with the butter.
Scoop a little more than 1 tablespoon of crust into each lined cavity and press down with the back of the spoon.
Bake for 5 minutes and remove from oven to cool.
Cheesecake
Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined.
Add in the sugar is beat until incorporated.
Add in the sour cream, egg, and vanilla and beat until the egg is completely worked into the cheesecake batter. Scrape down the bowl and beat in any bits that need mixed in.
Scoop cheesecake batter on top of the baked pretzel crust, filling each section up.
Place back in the preheated oven and bake for 20 minutes.
Remove from oven and allow to cool to room temperature. Then place in the fridge to chill for at least 4 hours.
Topping
Wash apple and core it. You can peel the apple if you would like.
Dice the apple and place it into a small bowl.
Add remaining ingredients and use a pastry cutter to incorporate all ingredients together.
Bake for 15 minutes and allow to cool.
Scoop apple crumble topping on each mini cheesecake. Serve and enjoy!