Apple Pie Cheese Cakes

apple cheese cakes 008I know apple is a “fall” fruit but I don’t care I wanted to make apple cheese cakes. No bake cheese cakes at that. well kinda bake I baked the crust for 10 minutes but  be sides that. No baking. It’s hot and I still don’t have an a/c unit in my window yeah I know I’m crazy.

It’s the first day of summer today… I’m listening to rockabilly… I kinda wish I was on the west coast to go to the giant rockabilly concerts they have over there and find me a James Dean look a like… or I could go break into George Lucas’ house and steal like 20 light sabers.

Yes we know I’m crazy don’t laugh at me.

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I’m looking out for your weekend.  Also… let’s be real.  I’m looking out for my weekend, too.

I don’t know about you, but I need this weekend to feel extra different from the work week.  Like… forever different.  I want to cross at least four things off my Guilty Pleasure List.   Can we do this together?  Can we sleep until we’re boooored of sleeping?  Can we eat Cinnamon Sugar Toast at any time of the day or night?  Can we do that weird thing where we sit on the couch and eating cold meatballs?  Is that one just my guilty pleasure…?  Jewel used to live in a van in Alaska, right!?  Nevermind…

I’m sure we can all agree to enjoy late-morning cheese cakes. Things got a little weird with the meatballs (or was it Jewel that made things weird?).

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Aaahh, weekend.  I welcome you with open arms.

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Mini Apple Pie Cheesecakes

makes 10

For the crust:

1 1/4 cups ginger snaps
3 tablespoons granulated sugar
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
7 tablespoons unsalted butter, melted
For the filling:

1 package 8 oz. cream cheese, at room temperature
1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract
3/4 cup cold heavy cream
1/2 cup Apple Butter
For the topping:

2 tablespoons unsalted butter
1 apple, peeled & chopped
1/3 cup chopped walnuts (optional) I didn’t use them this time
2 tablespoons brown sugar
1 teaspoon ground cinnamon
pinch salt
Preheat oven to 375 F degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together the ginger snaps, sugar, salt, cinnamon and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up the sides. Bake until crusts are browned and fragrant, about 10-12 minutes. Let cool completely in a pan on a wire rack at room temperature.

In a medium bowl, using an electric mixer, beat the cream cheese on high until fluffy, about 3 minutes. Add the confectioner’s sugar, apple butter, and vanilla extract and beat until smooth.  In another medium bowl, with clean beaters, beat the heavy cream on high until stiff peaks form, about 2 to 3 minutes. Gently fold the whipped cream into the apple butter cream cheese mixture 1/3 at a time. Divide mixture among the cooled crusts and refrigerate until set, 1 hour or up to overnight.

While cheesecakes are chilling, make apple topping. Melt butter in a small saucepan over medium high heat. Add the apple, walnuts, sugar & cinnamon and cook, stirring occasionally until apples are just soft, about 4-5 minutes.  Finish with a pinch of salt and let topping cool. When ready to serve, place a tablespoon of the apple walnut topping on each mini cheesecake. Cheesecakes will last up to three days in the refrigerator.

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