Ingredients:

  • 1 ½ cups (150 g) crushed Digestive Biscuits or Graham Crackers
  • ¼ cup (57 g) melted Unsalted Butter
  • 1 tbsp (12 g) Granulated Sugar (optional, for base)
  • 16 oz (450 g) Full-Fat Cream Cheese, room temperature
  • ½ cup (100 g) Caster Sugar (superfine)
  • 1 Large Egg, room temperature
  • ¼ cup (60 ml) Sour Cream or Full-Fat Greek Yogurt, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 2 medium (300 g) Firm Baking Apples (e.g., Granny Smith), peeled and diced
  • 2 tbsp (25 g) Light Brown Sugar (for apples)
  • ½ tsp (2.5 ml) Ground Cinnamon (for apples)
  • ½ tsp (2.5 ml) fresh Lemon Juice
  • ½ cup (60 g) All-Purpose Flour (for crisp topping)
  • ½ cup (45 g) Rolled Oats (not instant)
  • ¼ cup (50 g) packed Light Brown Sugar (for crisp topping)
  • ¼ tsp (1.25 ml) Ground Cinnamon (for crisp topping)
  • 3 tbsp (42 g) cold Unsalted Butter, cubed (for crisp topping)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
  2. Make the Crust: In a medium bowl, combine the crushed biscuits/crackers, melted butter, and optional sugar. Distribute the mixture evenly into the bottom of the 12 liners (about 1 tbsp each). Press firmly.
  3. Par-Bake the crust for 5 minutes. Remove and allow to cool slightly.
  4. Prepare Spiced Apples: Combine the diced apples, brown sugar, cinnamon, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until the apples have softened slightly (al dente). Remove from heat and set aside to cool completely.
  5. Make the Filling: Using a mixer on medium-low speed, beat the room-temperature cream cheese until completely smooth. Gradually beat in the caster sugar until combined, then mix in the sour cream and vanilla extract.
  6. Incorporate Egg: Add the single large egg. Mix on the lowest speed only until the yolk is just incorporated (about 10-15 seconds). Do not overmix.
  7. Assemble Cheesecakes: Pour the filling mixture over the cooled crusts, filling each liner about two-thirds full. Spoon about 1 tsp of the cooled spiced apples onto the center of the filling of each cheesecake.
  8. Initial Bake: Bake for 18-20 minutes. The edges should be set, but the center should still have a slight wobble.
  9. Prepare Topping: While the cheesecakes are baking, combine the flour, oats, brown sugar, and cinnamon for the crisp topping. Cut in the cold butter until the mixture resembles coarse crumbs.
  10. Add Topping: Remove the cheesecakes from the oven. Gently sprinkle the crisp mixture over the apple layer on each cake.
  11. Final Bake: Return to the oven for 5-8 minutes, or until the crisp topping is golden brown and fragrant.
  12. Cool Slowly: Turn the oven off and prop the door open slightly. Leave the cheesecakes in the cooling oven for 30 minutes. Remove the tin and cool completely on a wire rack.
  13. Chill: Transfer the tin to the refrigerator for a minimum of 4 hours, or preferably overnight, before serving.