Mini Apple Pie Cheesecakes

While everyone is focusing on pumpkins right now, let’s binge on apples. Let’s be different.

Different is awesome, don’t ya think?

Today, I bring you one of the most delicious desserts I’ve ever made according to my husband.

These are very very powerful words; They’re not to be taken lightly.

What’s better than apple pie? Apple pie CHEESECAKES. Don’t worry, I’ve made them small.

That means we can eat more of them, right? Cool.

These Mini Apple Pie Cheesecakes have a nutty/buttery graham cracker crust with a hint of cinnamon. The cheesecake component is flavored with delicious apple butter and once set, the cheesecakes are topped with a gooey/cinnamon-y walnut apple sauce. I totally just unbuckled my pants re-reading that sentence. They’re SO DANG GOOD, people.

And we’re off!

First we make the crust. Ingredients, CHECK.

Walnuts, sugar, cinnamon, and graham crackers go into a food processor. PROCESS.

Now it’s time to add in the melted butter. PROCESS.

Spoon the graham cracker crust into muffin tins lined with cupcake wrappers.

Push the crust into the bottoms with your hands. Now bake!

Now it’s time for the cheesecake component.

Oh! Let’s also talk business! I was approached by Musselman’s to come up with a recipe using their Apple Butter. Challenge accepted and HERE IT IS.

What’s apple butter? It’s a highly concentrated form of applesauce.

I’m absolutely nuts for this stuff because this apple butter kinda tastes like it’s got molasses in it.

It’s like a gingersnap married applesauce. It’s good!

I also appreciate that it’s in a gigantic jar. That means I don’t have to ration it out like crazy.

I think I once paid $7 for a dinky jar of apple butter. Not cool. Thank you, Musselman’s!

So this is what’s in the filling.

We put it all in a bowl.

We mix it up with a hand held mixer or use our Kitchen Aid. It’s all whipped nicely.

But it doesn’t stop there. We add in whipped cream! This makes it ULTRA LIGHT & fluffy.

Gently fold the whipped cream into the apple cheesecake mixture.

Now we spoon the filling into our baked crusts.

Spread the top nicely with an off-set spatula.

And now we have the final touch! The apple walnut topping.

Melt brown sugar & butter in a saucepan.

Add chopped apples, cinnamon & walnuts. Cook!

I mean…would you just LOOK AT THAT???!

Spoon the top of each cheesecake with the topping.

GO FOR THE GOLD!

We’ll get to pumpkin later. Let’s just enjoy apple season for a bit. Mmmmkay?

Mini Apple Pie Cheesecakes

makes 10

For the crust:

  • 1 1/4 cups graham crackers (from about 10 cookies)
  • 1/3 cup chopped walnuts
  • 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 Musselman’s Apple Butter

For the topping:

  • 2 tablespoons unsalted butter
  • 1 apple, peeled & chopped
  • 1/3 cup chopped walnuts
  • 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 graham crackers, walnuts, 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.

*This post was sponsored by Musselman’s Apple Butter.*

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76 Comments

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  • October 15, 2012

    I love everything about this…the graham cracker crust, the cream cheese! the well-spiced apples, and of course, mini anything tastes better!

  • October 15, 2012

    Oh wow they look so good! There is a distinct lack of apple butter in UK supermarkets. I need to try some now!

  • October 15, 2012

    Adorable- I love mini anything!

  • October 15, 2012

    This looks life changing!

  • October 15, 2012

    YUM. I love the walnuts in the crust and the topping. And this is basically a quick no-bake recipe, too!

  • Theresa Sea
    October 15, 2012

    I’ve been obsessed with apple butter since I was a wee lassie. My dad used to put it on everything! YUM!

  • October 15, 2012

    Whoa whoa! Love this, I’m going to get the fixings for this tonight!

  • October 15, 2012

    I’m crazy for nutty crusts! These look amazing, yay for apples!

  • October 15, 2012

    holy COW, those look good! i recently made a bunch of cheesecakes for my sister’s fall wedding… had i known about these i would have included them in the dessert spread!! brilliant combination of one of the best cakes ever (cheese!) and fall fruit. thanks, tracy!

  • Kelsey
    October 15, 2012

    My girlfriend canned apple butter this year- we are so not rationing! Thanks for the recipe!

  • nicole
    October 15, 2012

    they look delish! i may have to make them for my pumpkin painting party next week! :)

  • October 15, 2012

    well well well, these are brilliant. keep the “different” coming! :)

  • October 15, 2012

    These is something so fun about bite sized desserts. Especially ones that look as delicious as these! Can’t wait to try them :)

  • October 15, 2012

    These look amazinggg!! I want to eat them for lunch. Is that weird??

  • October 15, 2012

    These really look like one of the most delightful foods on earth. I will take a dozen please!

  • October 15, 2012

    These look delicious. I’m a sucker for cheese cake, but little minis are perfect. Thanks for sharing.

  • October 15, 2012

    YES! I am going to bust open my potluck apple butter for these. I think you are right: because they’re small, you can definitely eat more.

  • October 15, 2012

    Apples > pumpkin, any day. Love this idea!

  • Christi
    October 15, 2012

    All I have is one non-word- Mmmmmm.

  • October 15, 2012

    I baked with apples this weekend too! I even wrote a sentence about not being ready for pumpkin! :)

    These look amazing. I may have to try them.

  • October 15, 2012

    I love that its a no-bake cheesecake! (well except for the crust, but that easy). Can you only order the apple butter online?

  • October 15, 2012

    Are you kidding me? I need three of those right now!

  • October 15, 2012

    Oh. Em. Gee.

    These are sooo getting added to my fall baking list! I love mini cheesecakes since it totally means you can eat more of them :)

    Is that apple butter available in regular grocery stores, or do you think I’d have better luck hitting up a Whole Foods?

  • October 15, 2012

    The look BEAUTIFUL! And so tasty. This time of year is so dang dangerous!

  • October 15, 2012

    Oh good Lord… drooling over here! I can’t get enough of the topping. Can’t wait to try these! xx

  • October 15, 2012

    These sound awesome! Great idea!

  • October 15, 2012

    Thank you for jumping on the apple bandwagon and leaving pumpkin behind, blech!
    These, on the otherhand, look sooo delicious! I can taste them just reading this. Can’t wait to make them myself.

  • October 15, 2012

    you are super smart and you take really good pictures. I WANT THIS IN MY BELLY NOW. That it is all, kthanksbye

  • October 15, 2012

    Not too big in pumpkin in this house so thanks for something different and amazing!

  • October 15, 2012

    I just went apple picking yesterday and was sorting through recipes to try with my apples when this popped into my reader. This recipe has moved to the top! Perfect timing.

  • October 15, 2012

    Damn. I am glad you played with some apples. Have had a crazy craving for cheesecake …. Now I want one. No, I want two.

  • Amanda Barkey
    October 15, 2012

    OMG these look delish! LOVE that you used apple butter- Im obsessed! I am totally going to make them gluten free with g-free graham cracker crumbs. This is a Thanksgiving worthy desert for sure!

  • jenny
    October 15, 2012

    I just freaked out when I saw this post. it’s my birthday next week and now I know what I’m making to celebrate myself. :)

  • Jayne
    October 15, 2012

    These are what I’ll be making in… the next 3 minutes if only I’m not in my office right now drooling over these!

  • October 16, 2012

    Oh man. OH MAN. You did good.
    Heidi xo

  • October 16, 2012

    Oh my goodness. These look amazing. When I was a kid, apple butter was like crack. My mom used to bribe me with apple butter on toast. I bet she could use the same bribe today.

    This is on my must make list!

  • October 16, 2012

    I was going to make mini apple pies this season, but now you’ve given me something to think about with mini CHEESECAKE apple pies … mmmmm!

    I totally agree that apples don’t quite get their moment. As soon as pumpkins hit the shelves, it’s all about pumpkins! I like a fall mix, myself. :)

  • October 16, 2012

    I am actually literally drooling. I am all for apples over pumpkins in the fall (don’t kill me, pumpkin loving bloggers!)

    I’ve gotta try some apple butter. Sounds awesome!

  • Michelle
    October 16, 2012

    Do you have to freeze the mini apple pie cheesecakes or am I good to go once everything is put together?

    • Tracy
      October 16, 2012

      As the instructions say, you need to put them in the fridge for at least an hour before putting the topping on & serving. :)

  • October 16, 2012

    These look FANTASTIC! I just made an apple pie with a walnut-graham cracker crust, and I was afraid my neighbors (who got the majority of the pie :) would think it too walnutty. Looks like you and I are on similar wavelengths. I need to make cheesecake soon- I feel like this is the millionth time I’ve seen a tasty-looking cheesecake in the past few days!

  • denise
    October 16, 2012

    OMG!!!!!! please make a batch and send it to me!

  • October 16, 2012

    GOING ON MY MUST-DO LIST, NOW.

  • October 16, 2012

    aaaah i just ate cheesecake and wish there was an apple pie attached to it

  • October 16, 2012

    Oh my…pumpkin who?

    • Tracy
      October 17, 2012

      Hahaha. Exactly.

  • October 17, 2012

    oh no. i mean yes. i mean no. I totally have to make these. definitely trumps pumpkins.

  • October 18, 2012

    Holy smokes, these look amazing! I totally just drooled all over my keyboard.

  • Teresa
    October 18, 2012

    I am making these tonight for a fall bake-off at work tomorrow. Hoping my grocery store has the Musselmans Apple Butter!

  • Brigid
    October 21, 2012

    Just made this, but a non-mini version. The amount of filling in the recipe is also perfect for a regular 8″ pie size! Also, if I had any left (bf ate them all, grumble) I would have used Trader Joe’s triple ginger gingersnaps for the crust. Next time.

    • Tracy
      October 21, 2012

      Fantastic! Thanks for letting me know!

  • Teresa
    October 21, 2012

    Wanted to let you know that I won in the category of “Best Taste” for these in the bake-off we had at work at Friday!!

    • Tracy
      October 21, 2012

      NO WAY!!! That’s soo rad!!!

      • Teresa
        October 22, 2012

        It’s True!! Thank you for the awesome recipe – love your blog!! ;)

  • October 22, 2012

    Hmmm these look so perfect! but I can’t find any apple butter here in Italy wooo :( Can you suggest a tried-and-tested diy recipe? Thanks in advance (and for all the drooling ;)

  • October 22, 2012

    How fun would these be for a party??

  • October 23, 2012

    I just started reading your blog about…..oh, I dunno… 5 minutes ago, maybe have read 7 sentences while perusing, and I’ve come to one grand conclusion: you’re nuts. Your writing cracks me up. Seriously, kudos. Oh, and your recipes/food pics look great/evil.

    • Tracy
      October 23, 2012

      You’re not wrong. I am nuts.

  • October 23, 2012

    Making these right now for some friends tomorrow. Might end up a little smaller than yours; I keep licking the spoon ;)

  • Pearl
    October 24, 2012

    Perfect recipe for the fall and my kitchen as i’ve a pantry stocked with cream cheese, cinnamon and lots of apples. Is there a substitute for apple butter?

  • November 11, 2012

    Hi! I just wanted to drop you a comment and let you know I did make this recipe a few weeks ago. I found it on Pinterest. It is so delicious, I really loved the addition of apple butter. Thanks for sharing it! If you’re interested, I blogged it on my site today. The only change I made was subbing in pecans for walnuts (that’s what I had lying around, so I went with it). Anyway, my husband and I both loved it, and he took the leftovers to work where they disappeared very quickly. :)

  • November 23, 2012

    I made these for Thanksgiving and they were a big hit! It was my first time using apple butter and it was a great addition.

  • Pam Denny
    November 11, 2012

    These are FABULOUS! I made them yesterday for a dinner party – and everyone raved about how delicious they were! I made 2 small updates – I could not find the apple butter after going to 3 grocery stores – so I substituted with Trader Joe’s carmel sauce – yum! Also, I made these in mini cupcake tins instead of the standard size – so people could have multiple desserts. Excellent, excellent dessert – thank you so much!

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