Eureka! I had some leftover homemade apple pie filling and was racking my brain on what to do with it. I could add it to my oatmeal, put it on top of vanilla ice cream, or just eat it by the spoonful, but I just had to make something new out of it. Then, I remembered an old recipe my aunt used to make… Apple Pie Cheesecake Bars. I didn’t have enough filling to make an entire bar recipe, so I thought I could break out my muffin pan and make individual cheesecakes.
I have fond memories of family gatherings from when I was growing up. A huge component of the gathering was the food.
These individual apple pie cheesecakes have the right amount of sweet and a little bit of sour to create a balanced dessert.They are pretty easy to make if you already have apple pie filling on hand.
I plan to add these to our Thanksgiving table this year!
Spice – using apple pie spice instead of cinnamon adds a depth to the flavor
Cream Cheese – using full fat completely softened cream cheese is recommended
Cooling – keep your cheesecakes cold for the best taste
The basics…
- In a small bowl, make the graham cracker crust
- Put about a spoonful of crust mixture in each muffin cup liner and smash down with a cup
- Using a mixer, make the cream cheese layer and add a spoonful to each liner
- Level out the cheesecake layer by tapping muffin pan on counter or use a spoon
- Put a heaping spoonful of apple pie filling on the cheesecake layer and smooth out
- In another small bowl, combine the crumb topping ingredients with your hands to form small pebbles
- Spoon crumble topping on top of each cheesecake
- Bake the cheesecakes for 25 minutes, making sure the cheesecake is set up
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Ingredients
Equipment
Method
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
- In a small bowl, mix the crust ingredients together. Spoon about 2 tbsp of crust into each cupcake liner. Press mixture down to form a hard crust.
- Beat cream cheese until all lumps are gone.
- Add sugar, vanilla, and flour and beat until smooth.
- Beat in the egg until just combined. Set aside.
- Use store bought or canned pie filling. Cut the apple pieces up into small diced pieces. Set aside.
- Combine flour, brown sugar, oats, and apple pie spice. Using a fork or your hands, cut the butter into the mixture forming pea size pieces. Set aside.
- Top the crust filled cupcake liners with about a spoonful of cheesecake filling. Gently, spoon apple pie filling on top of cheesecake. Sprinkle crumb topping on each cheesecake.
- Once assembled, bake for 25 minutes or until the cheesecakes are set in the center and golden brown.
- Let chill in the refrigerator for at least 3 hours before serving.
Video
Tried this recipe?
Let us know how it was!
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