Description
Individual apple cheesecake jars with graham cracker crust, creamy cheesecake filling, and spiced apple pie topping. Perfect for an easy and delicious dessert!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ cup water
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Caramel sauce
- Whipped cream
- Chopped pecans or walnuts
Instructions
- **Preparing the Graham Cracker Crust:** In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well until all ingredients are evenly distributed and the mixture resembles wet sand.
- Divide the graham cracker mixture evenly among 6-8 small jars or glasses (depending on their size). Press the mixture firmly into the bottom of each jar to create a compact crust.
- Place the jars in the refrigerator to chill while you prepare the cheesecake filling and apple pie filling.
- **Making the Cheesecake Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese and continue to beat until well combined and the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in the sour cream, vanilla extract, and ground cinnamon until just combined. Avoid overmixing.
- **Cooking the Apple Pie Filling:** In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the diced apples and cook for about 5-7 minutes, or until they begin to soften slightly. Stir occasionally.
- Add the granulated sugar, all-purpose flour, water, lemon juice, ground cinnamon, ground nutmeg, and ground cloves to the skillet. Stir well to combine all the ingredients.
- Bring the mixture to a simmer and cook for another 8-10 minutes, or until the apples are tender and the sauce has thickened. Stir frequently.
- Remove the skillet from the heat and let the apple pie filling cool slightly before assembling the cheesecake jars.
- **Assembling the Apple Cheesecake Jars:** Preheat your oven to 325°F (160°C).
- Remove the jars from the refrigerator.
- Spoon the cheesecake filling evenly over the graham cracker crust in each jar, leaving about ½ inch of space at the top for the apple pie filling.
- Place the jars on a baking sheet.
- Bake for 20-25 minutes, or until the cheesecake filling is set around the edges but still slightly jiggly in the center.
- Remove the baking sheet from the oven and let the jars cool completely on a wire rack.
- Once the cheesecake filling has cooled, spoon the apple pie filling evenly over the top of each jar.
- Cover the jars with plastic wrap or lids and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set.
- **Serving:** Before serving, you can add optional toppings such as caramel sauce, whipped cream, and chopped pecans or walnuts.
- These Apple Cheesecake Jars are best served chilled.
- Store any leftover cheesecake jars in the refrigerator for up to 3-4 days. Make sure they are tightly covered.
Notes
- It’s crucial that your cream cheese is properly softened to avoid any lumps in the filling.
- Be careful not to overmix the cheesecake filling after adding the eggs, as it can incorporate too much air into the batter and cause the cheesecake to crack during baking.
- The apples should be soft but still hold their shape.
- The center of the cheesecake will continue to set as it cools.
- Refrigerating overnight is recommended for the best flavor and texture.
- Crust Variations: If you’re not a fan of graham crackers, you can use other types of cookies for the crust, such as Oreo cookies (without the filling), shortbread cookies, or even gingersnaps. Just adjust the amount of butter accordingly.
- Apple Variety: Feel free to experiment with different types of apples for the filling. Braeburn, Fuji, or Gala apples would also work well.
- Spice it Up: For a more intense apple pie flavor, you can add a pinch of ground ginger or allspice to the apple pie filling.
- No-Bake Option: If you prefer a no-bake version, you can skip the baking step and simply chill the cheesecake filling in the jars for at least 4 hours, or until set. The texture will be slightly softer, but it will still be delicious.
- Individual Servings: Using jars makes these cheesecakes perfect for individual servings, but you can also make one large cheesecake in a springform pan if you prefer. Just adjust the baking time accordingly.
- Caramel Apple Cheesecake: Drizzle caramel sauce into the cheesecake filling before baking for a caramel apple twist.
- Make Ahead: These cheesecake jars are perfect for making ahead of time. You can prepare them up to 2 days in advance and store them in the refrigerator until ready to serve.
- Gluten-Free Option: Use gluten-free graham crackers for the crust to make this recipe gluten-free.
- Prep Time: 30 minutes
- Cook Time: 25 minutes