Desserts
RecipesCheesecake Bites
1 1/4 cups gingersnap crumbs
3 tablespoons brown sugar
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/4 cup sour cream, room temperature
1 large egg, room temperature
1/4 cup granulated sugar
1/4 cup granulated sugar
Spiced Apple Topping
2 tablespoons unsalted butter
2 green apples, peeled, cored and diced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 teaspoon cornstarch
1/4 cup water
Pinch kosher salt
Preparation
01Preheat oven to 350F. Line muffin tin with paper cupcake liners.
02Combine gingersnap crumbs, brown sugar and melted butter in small bowl. Divide gingersnap mixture evenly among muffin cups and press down to compact.
03Beat cream cheese and sour cream in medium mixing bowl until smooth and creamy. Add egg, sugar and vanilla and beat until combined. Divide cheesecake mixture evenly among muffin cups and smooth into even layer. Bake until set, 18-20 minutes. Remove from oven, let cool completely, then refrigerate until ready to serve.
04While cheesecakes bake, prepare apple topping: Melt butter in large skillet over medium-high heat. Add apples to skillet and stir to coat in butter. Stir in brown sugar, spices and cornstarch. Add water and cook another 5 minutes until apples are tender and juices begin to thicken. Remove from heat and let cool until ready to serve.
05To serve, remove cupcake liners from cheesecakes and arrange on serving platter. Top with spiced apples and serve.
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Ingredients
Ingredients was where
Reviews 0
Something wrong with this recipe - 1/4 c granulated sugar listed 2x's and no vanilla listed with an amount - but it is noted in the mixing ingredients section.............. :(
Something wrong with this recipe - 1/4 c granulated sugar listed 2x's and no vanilla listed with an amount - but it is noted in the mixing ingredients section.............. :(