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.*