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Apple Cider Mini Cheesecakes


  • Author: Stephanie Pass
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Total Time: 47 minutes

Description

This is a lovely little recipe for spiced apple cider cheesecakes.


Scale

Ingredients

  • Crust
  • 2 cups of crushed Quaker Life cereal
  • 1/2 cup butter, softened.
  • Filling
  • 1 can of frozen apple juice
  • 1 heaping tablespoon of apple pie spice
  • 1 tablespoon of corn starch
  • 3/4 cup of sugar
  • 3 8 oz blocks of cream cheese, softened
  • 4 eggs
  • Topping
  • 1/3 cup of sugar
  • 16 oz sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Place cupcake liners into muffins tins (2 dozen)
  3. Crush Life cereal with a rolling pin or glass over a gallon size ziplock bag full of cereal.
  4. Then mix 2 cups of crushed cereal with 1/2 cup of softened butter.
  5. Place about 1 tablespoon of the cereal/butter mixture into each muffin tin. Then, use the back of a small measuring cup (like a 1/4 cup size) to push down on the crust into each muffin tin.
  6. Bake for 10 minutes. Allow to cool completely while preparing the cheesecake batter.
  7. While crust is baking, prepare the apple juice.
  8. Add frozen juice and apple pie spice to a small saucepan.
  9. Simmer while the juice is melting.
  10. Whisk spices and juice together and allow to reach a boil.
  11. Turn off heat and cool completely.
  12. Then, pour through a fine mesh sieve. Set aside
  13. Beat together cream cheese and cornstarch until smooth on medium.
  14. Next, add sugar and beat until well combined and smooth on medium.
  15. On low speed, add each egg one a time allowing each egg to be completely mixed in.
  16. Scrap the sides down between each egg.
  17. Next, still on low speed, pour in the apple juice mixture.
  18. At this time, the crusts should be cool enough to add the cheesecake.
  19. Fill each cupcake liner and leave about 3-4 mm of room at the top.
  20. Bake for 20-22 minutes, until just the middle is sightly jiggly.
  21. While baking, mix up the topping of sour cream and sugar until smooth. It might a bit thick, if so, heat it for about 30 seconds in the microwave to make it easier to spread.
  22. Remove cheesecakes from oven.
  23. GENTLY spread the topping on each cheesecake. Try to work fast.
  24. Then, bake for another 5 minutes.
  25. Remove from oven and cool.
  26. If desired, sprinkle crushed cereal over the tops.
  27. Refrigerate at least an hour (preferably overnight).

  • Category: Dessert
  • Cuisine: American
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