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SOUNDBYTE FOOD • HOMEMADE TREATS

Spiced Apple
Cheesecake Cups

Delicious treats made at home. Creamy cheesecake, buttery graham crumbs and spiced apple topping, layered in individual cups.

Makes about 12 cupsChill 8 hours or overnightAlternative one 9-inch cheesecake
Before you begin

Take the cream cheese out ahead of time so it can soften. Plastic drinking cups work well for individual servings. For easy chilling and transport, place the cups in a muffin pan and cover with plastic wrap.

Apple topping

Ingredients

  • 3–4 medium to large apples, diced
  • Cold water and about 1 tbsp lemon juice, for soaking
  • 2 tbsp butter
  • 3 tsp cornstarch
  • 2 tbsp packed brown sugar
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp ginger
  • ½ cup water, reserved from soaking the apples if desired

Method

  1. Fill a bowl with cold water and about a tablespoon of lemon juice. Add the apples as you dice them to help prevent browning.
  2. Drain the apples, add fresh cold water and let them sit for a minute while you add the butter, cornstarch, brown sugar, spices and ½ cup water to a pot.
  3. Drain the apples and add them to the pot. Cook on the stovetop for about 5 minutes, until the apples are softened but still slightly firm and the sauce has thickened.
  4. Set aside to cool.

Graham cracker crust

Ingredients

  • 2 cups graham cracker crumbs
  • ⅓ cup packed brown sugar
  • ½ cup melted butter

Method

  1. Mix the graham crumbs, brown sugar and melted butter in a bowl.
  2. Place 1–2 tablespoons in the bottom of each cup. Use the bottom of a spare cup to press the crumbs gently. Keep the crust loose enough to scoop with a spoon.
  3. Reserve some crumbs for layering. If using a 9-inch springform pan, press the base firmly and freeze for about 15 minutes to set.

Cheesecake filling

Ingredients

  • 1 small carton whipping cream
  • 1 block cream cheese, softened
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 2 tbsp icing sugar
  • 1 tsp lemon juice
  • 1½ tsp vanilla extract

Method

  1. Whip the cream on high speed for about 4–5 minutes, until stiff peaks form. Refrigerate while preparing the cream cheese mixture.
  2. Beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, icing sugar, lemon juice and vanilla. Beat on high until well combined and smooth.
  3. If lumps remain, beat a little longer. Pause a couple of times to scrape down the bowl with a spatula so everything mixes evenly.
  4. Gently fold the whipped cream into the cream cheese mixture, slowly and carefully, to keep the filling light and airy.

Layer, chill & enjoy

  1. Add cheesecake filling over the crumb base, followed by a layer of cooled apple topping.
  2. Sprinkle in some reserved crumbs, add another layer of cheesecake filling, and finish with apple topping.
  3. Cover snugly with plastic wrap and refrigerate for 8 hours or overnight to set. Enjoy!