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Sweet & Savory Mini Apple Cheesecakes

Be prepared for a delightful surprise—the blue cheese in this dessert adds a touch of savory flavor that complements the sweetness of the apples. It’s always a big hit. —Jamie Jones, Madison Georgia
  • Total Time
    Prep: 35 min. + cooling Bake: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 3/4 cup quick-cooking oats
  • 1/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sour cream
  • 1 large egg, lightly beaten
  • 1/2 cup crumbled blue cheese
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 4 medium apples, peeled and sliced
  • 1/4 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts, toasted

Directions

  • Preheat oven 375°. In a small bowl, mix oats, walnuts and brown sugar; stir in butter. Divide mixture among eight paper-lined muffin cups; press onto bottoms to form a crust. Bake 7-9 minutes or until light brown. Cool on a wire rack. Reduce oven setting to 325°.
  • In a large bowl, beat cream cheese and sour cream until smooth. Add egg; beat on low speed just until blended. Fold in blue cheese. Pour over crusts.
  • Bake 15-20 minutes or until centers are almost set. Cool in pan on a wire rack 30 minutes. Refrigerate overnight, covering after cheesecakes are completely cooled.
  • In a large skillet, combine brown sugar, cream, butter and salt; bring to a boil. Add apples; return to a boil. Cook 8-10 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool completely.
  • To serve, remove liners from cheesecakes. Top cheesecakes with apple mixture; sprinkle with walnuts.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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