Spiced Apple Cider Mini Cheesecakes
Spiced Apple Cider Mini Cheesecakes are a delicious miniature dessert packed with fall flavors. Just try and stop with one!
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Servings: 24 servings
Ingredients
For the cheesecake:
- 1 1/2 cups Nairn's Stem Ginger Oat Grahams, finely crushed
- 3 Tbsp unsalted butter, melted
- 1 cup + 2 Tbsp granulated sugar, divided
- 32 oz cream cheese, softened
- 1 Tbsp vanilla bean paste (or 1 Tbsp vanilla extract)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup hot apple cider tea (strongly brewed)
- 4 eggs
For the topping:
- 1 Fuji apple, peeled and diced
- 1/4 cup hot apple cider tea (strongly brewed)
- 2 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
- caramel sauce (optional)
Instructions
For the cheesecake:
- Heat oven to 325 degrees F. Line muffin tins with cupcake liners and set aside.
- Combine graham crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl and mix until crumbs are moistened. Press ~1 tablespoon (1 tsp for mini) into the bottom of each cupcake liner.
- In the bolw of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat cream cheese, vanilla bean paste, remaining 1 cup sugar, cinnamon and nutmeg until smooth and creamy. Add 3/4 cup of apple cider tea and mix until fully incorporated. Now add eggs, 1 at a time, mixing on low speed until blended before adding the next one.
- Use a medium cookie scoop to fill the cupcake liners (3 scoops for standard, 1 scoop for mini.)
- Bake for 20 minutes (18 minutes for mini.) Cool completely, then refrigerate for 2 hours.
For the topping:
- In a small saucepan, combine apple cider tea, sugar, cinnamon and diced apples over medium heat. Bring to a simmer and cook down until apples are tender, about 10 minutes. Remove from heat and allow to cool and thicken slightly. Spoon over cooled cheesecakes and drizzle with caramel sauce, if desired, and serve!
Nutrition
Serving: 1cheesecake
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