Ingredients:

  • 150 g (5.3 oz) Digestive Biscuits or Graham Crackers (finely crushed)
  • 50 g (3 ½ Tbsp) Unsalted Butter, melted
  • 1 Tbsp (15 ml) Granulated Sugar
  • Pinch Fine Sea Salt
  • 450 g (16 oz) Full-Fat Cream Cheese, softened to room temperature
  • 150 g (¾ cup) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 3 Tbsp (45 ml) Full-Fat Sour Cream or Crème Fraîche, room temperature
  • 1 Tbsp (8 g) All-Purpose Flour (or cornstarch for gluten-free)
  • 2 medium Firm Apples (e.g., Braeburn, Honeycrisp, or Cox), peeled and diced finely (approx. 250g / 9 oz)
  • 1 Tbsp (15 g) Unsalted Butter (for apples)
  • 1 Tbsp (15 ml) Brown Sugar, packed (for apples)
  • ½ tsp (2.5 ml) Ground Cinnamon (for apples)
  • Pinch Nutmeg (for apples)
  • 50 g (⅓ cup) All-Purpose Flour (for crisp topping)
  • 30 g (2 Tbsp) Cold Unsalted Butter, cut into small cubes (for crisp topping)
  • 30 g (2 Tbsp) Brown Sugar, packed (for crisp topping)
  • ¼ tsp (1.25 ml) Ground Cinnamon (for crisp topping)

Instructions:

  1. Preheat the oven to 160°C (325°F). Line the 12-cup muffin tin with paper liners.
  2. Make the Crust: Combine crushed biscuits/crackers, melted butter, sugar, and salt until the mixture resembles wet sand.
  3. Press the Base: Distribute the crust mixture evenly among the 12 liners. Press firmly into the base of each cup using the back of a small spoon.
  4. Pre-Bake: Bake the crust for 8 minutes. Remove and allow to cool slightly while preparing the filling.
  5. Cook the Apples: Melt 1 Tbsp of butter in a small pan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5–7 minutes until apples are slightly softened but still hold their shape (al dente). Set aside to cool completely.
  6. Prepare the Crisp Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips or a fork until the mixture forms a coarse, pea-sized crumbly texture. Refrigerate until ready to use.
  7. Cream the Cheese: Using a mixer, beat the softened cream cheese until perfectly smooth, scraping down the bowl frequently (about 2 minutes).
  8. Add Sweeteners and Flour: Incorporate the granulated sugar, followed by the flour/cornstarch. Mix only until just combined.
  9. Mix Wet Ingredients: Mix in the sour cream and vanilla extract.
  10. Add Eggs: Add the eggs one at a time, mixing on low speed only until the yolk disappears. Do not overmix after the eggs are incorporated.
  11. Fill the Cups: Pour the cheesecake mixture over the cooled crusts, filling each liner about two-thirds full.
  12. Add Apples: Spoon 1-2 tsp of the cooled spiced apples onto the center of the cheesecake filling in each cup.
  13. Bake: Bake for 18–25 minutes until the edges look set and the center still has a slight wobble.
  14. Add Crisp and Finish: Remove the tin from the oven. Sprinkle the reserved crisp topping mixture evenly over the apple layer of each cheesecake. Return to the oven for another 3–5 minutes until the crisp topping is golden brown and crunchy.
  15. Cool Down: Turn the oven off, crack the door open, and leave the cheesecakes inside for 15 minutes to cool gradually.
  16. Chill: Remove the cheesecakes from the oven, place the tin on a cooling rack for one hour, then transfer to the refrigerator. Chill for a minimum of 4 hours, or preferably overnight.
  17. Serve: Carefully peel away the paper liners and serve chilled.