Name: Mini apple and sour cream cheesecakes recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 200g digestive biscuits; 100g butter, melted; 400g tinned apple; 250g cream cheese; 200g sour cream; 2 eggs; 1/2 cup caster sugar; 1 tsp vanilla essence; 1/4 cup caramel sauce; 1/3 cup brown sugar; 1/2 tsp ground cinnamon; 60g butter, melted; 2/3 cup plain flour

by Greer Worsley Last updated on 04/27/2022

These mini apple and sour cream baked cheesecakes are a fab combo of apple crumble and cheesecake. - Greer Worsley

Ingredients

200g digestive biscuits
100g butter, melted
400g tinned apple
250g cream cheese
200g sour cream
2 eggs
1/2 cup caster sugar
1 tsp vanilla essence
1/4 cup caramel sauce

For crumble

1/3 cup brown sugar
1/2 tsp ground cinnamon
60g butter, melted
2/3 cup plain flour

Method

Step 1

Preheat oven to 170C. Line a 12-cup muffin with cupcake papers.
Step 2

To make crumble, combine brown sugar and cinnamon in a small bowl. Add melted butter and stir to combine, the stir through flour. Use your fingers to crumble and sprinkle the mixture onto a tray lined with baking paper. Bake for 15-20 minutes until golden and crunchy. Set aside.
Step 3

In a food processor, blitz biscuits into a fine crumb. Add melted butter and blitz to combined. Distribute evenly between cupcake papers and use a small glass or cup to press into a thin even layer. Spoon a layer of tinned apple over the top of the biscuit base.
Step 4

Wipe out bowl of food processor then add cream cheese and sour cream. Blitz until smooth. Add eggs, sugar and vanilla and process until completely combined. Pour over apple in muffin tin. Bake for 20 minutes. Turn off oven and allow to cool completely.
Step 5

Just before serving, carefully remove each cheesecake from the cupcake paper. Sprinkle a generous helping of crumble on the top of each cheesecake and drizzle with caramel sauce.