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Delicious apple pie cheesecake bites are displayed as the featured image, tempting viewers to try this ultimate dessert recipe.

Apple Pie Cheesecake Bites

These Apple Pie Cheesecake Bites combine the best of both worlds: creamy cheesecake and warm, spiced apple pie filling. Baked in a convenient bite-sized form with a buttery graham cracker crust, they're perfect for parties, holidays, or any time you crave a delicious dessert. They are easy to make ahead, guaranteeing a crowd-pleasing treat that disappears quickly.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 medium apples, peeled, cored, and diced
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • Caramel sauce optional
  • Whipped cream optional

Equipment

  • 12-cup muffin tin
  • Medium bowl
  • Large Skillet
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Oven
  • Whisk
  • Small saucepan (optional for caramel)
  • Parchment paper (optional for easy removal)
  • Aluminum foil (if using water bath)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix well until evenly moistened.
  3. Press the mixture firmly into the bottom of a 12-cup muffin tin. Use the bottom of a measuring cup for an even crust.
  4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
  5. While the crust is baking, prepare the apple pie filling. In a large skillet, melt the butter over medium heat.
  6. Add the diced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and slightly softened, about 8-10 minutes.
  7. Stir in the lemon juice and flour. Cook for another minute, or until the filling has thickened slightly.
  8. Remove from heat and let cool slightly.
  9. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
  10. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. Mix until just combined; do not overmix.
  11. Spoon a layer of the cheesecake filling into each muffin cup, filling it about ¾ full.
  12. Top each with a spoonful of the apple pie filling.
  13. Bake in the preheated oven for 18-22 minutes, or until the cheesecake filling is set around the edges but still slightly jiggly in the center.
  14. Turn off the oven and let the bites cool in the oven with the door slightly ajar for 30 minutes.
  15. Remove from the oven and let cool completely at room temperature.
  16. Cover and refrigerate for at least 2 hours, or preferably overnight, before serving.
  17. Optional: Drizzle with caramel sauce or top with whipped cream before serving.

Notes

Ensure your cream cheese is fully softened to avoid lumps in the cheesecake filling. Don't overmix the cheesecake batter, as it can cause cracking during baking. For an even creamier cheesecake, consider using a water bath: wrap the muffin tin in foil, place it in a larger baking dish, and add hot water to the larger dish until it reaches halfway up the sides of the muffin tin. Store leftover bites in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the refrigerator before serving. For easy removal, line the muffin tin with parchment paper liners before pressing in the crust.