Apple Cinnamon Cheesecake Cupcakes

Apple Cinnamon Cheesecake Cupcakes are a cozy, indulgent twist on classic cheesecake, blending creamy filling with warm spiced apples, all nestled in a handheld cupcake form. With a graham cracker crust, smooth cinnamon-spiced cheesecake, and a sweet apple topping, these mini treats are perfect for fall gatherings, holiday tables, or satisfying your apple pie and cheesecake cravings in one bite.

Why You’ll Love This Recipe

• Individual portions—perfect for parties and sharing
• Combines apple pie and cheesecake in one treat
• Warm, comforting flavors with cinnamon and apples
• No need for water baths like traditional cheesecakes
• Easier and quicker to bake than a full cheesecake
• Can be made ahead and stored for convenience
• Great for fall, Thanksgiving, or anytime
• Customizable with different crusts or toppings
• Freezer-friendly for long-term storage
• Elegant yet approachable for all skill levels

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

For the cheesecake filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Ground cinnamon
• Sour cream (optional, for added creaminess)

For the apple topping:

• Diced apples (peeled)
• Brown sugar
• Ground cinnamon
• Nutmeg (optional)
• Butter
• Cornstarch (optional, for thickening)

directions

1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each cupcake liner. Bake for 5 minutes, then set aside to cool.
3. Make the cheesecake filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating just until incorporated.
4. Mix in vanilla extract, cinnamon, and sour cream if using.
5. Spoon the cheesecake mixture evenly over each crust, filling about ¾ of the way full.
6. Bake for 18–22 minutes or until the centers are set but slightly jiggly. Cool in the pan, then refrigerate for at least 2 hours or until fully chilled.
7. Prepare the apple topping: In a saucepan over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are tender and caramelized, about 8–10 minutes. Stir in cornstarch slurry if a thicker topping is desired. Cool completely.
8. Spoon cooled apple topping onto each cheesecake cupcake before serving.

Servings and timing

• Yield: 12 cupcakes
• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Chill Time: 2 hours
• Total Time: About 3 hours (including cooling)

Variations

• Oat Crust: Use an oat and brown sugar crust for a streusel-like base.
• Caramel Drizzle: Add a swirl of caramel sauce on top for extra indulgence.
• Nutty Topping: Sprinkle chopped pecans or walnuts over the apple layer.
• Ginger Apple: Add ground ginger to the apple topping for a spicier twist.
• Mini Bites: Use a mini muffin tin for bite-sized cheesecake cups.
• Maple Flavor: Substitute maple syrup for brown sugar in the apple topping.

storage/reheating

Store cheesecake cupcakes in the refrigerator, tightly covered, for up to 5 days. They can also be frozen (without apple topping) for up to 2 months. Thaw overnight in the fridge and top with apples just before serving. These cupcakes are best enjoyed chilled or at room temperature—no reheating needed.

FAQs

Can I use canned apple pie filling?

Yes, for convenience, you can top the cupcakes with canned apple pie filling instead of making it from scratch.

Do I need to use a water bath?

No, these mini cheesecakes don’t require a water bath—they bake evenly in cupcake form.

Can I make them ahead of time?

Absolutely. Make them a day or two in advance and store in the fridge until ready to serve.

What kind of apples work best?

Firm, tart-sweet varieties like Granny Smith or Honeycrisp hold up well during cooking.

Can I use a different crust?

Yes! Try crushed gingersnaps, vanilla wafers, or even cinnamon graham crackers.

How do I know when they’re done baking?

The centers should be set with a slight jiggle. They will firm up more as they chill.

Can I make these without cinnamon?

Yes, but cinnamon adds warmth that complements the apples perfectly. Feel free to adjust to taste.

Can I add toppings before chilling?

It’s best to chill the cheesecakes first, then top with the apple mixture before serving.

Are these freezer-friendly?

Yes, freeze without toppings in an airtight container, then thaw and top when ready to serve.

Can I double the recipe?

Definitely. Just bake in batches or use multiple muffin tins for larger groups.

Conclusion

Apple Cinnamon Cheesecake Cupcakes are everything you love about fall flavors in one rich, creamy, and perfectly portioned dessert. With their spiced cheesecake base and sweet apple topping, these cupcakes are sure to impress at any gathering. Whether you’re celebrating a holiday or just treating yourself, these cozy bites are a must-bake seasonal favorite.

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