Mini Cookie Butter Cheesecakes with Apple Topping
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Recipe Intro From bakedwithlovebyivy
Crumbled Biscoff cookie crust, cookie butter swirl, and a spiced apple topping create the perfect fall cheesecake combination. These cheesecakes are baked as minis using a cupcake tin. Top each one with a spoonful of homemade caramelized apple topping after they are baked and cooled.
- Recipe Card
Recipe Card
ingredients
Crust
- 14 Biscoff cookies, crushed
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- pinch salt
ingredients
Cheesecake
- 1 8 oz package cream cheese
- 2 tablespoons cookie butter
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- pinch salt
- 2 tablespoons cookie butter, (melted for swirling)
ingredients
Apple Topping
- 1 apple, peeled and diced
- 2 tablespoons brown sugar
- Juice from 1/2 a lemon
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/4 teaspoon vanilla extract
- pinch of salt
- cornstarch slurry, (1 tsp cornstarch + 2 tbsp water)
Method
Crust:
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Line a standard 12 cavity cupcake tin with cupcake liners.
Step 3
In a medium bowl mix together the crushed biscoff cookies, melted butter, cinnamon, and salt.
Step 4
Add about 1 tablespoon of the crust mixture to each cupcake cavity and use a small glass or measuring cup to firmly pack down each crust.
Step 5
Bake for 8-10 minutes or until golden brown.
Step 6
Let the crusts cool while you prepare the cheesecake mixture.
Cheesecake:
Step 1
In the bowl of a stand mixer or with a hand mixer, whisk together the cream cheese, cookie butter, and sugar.
Step 2
Add egg, egg yolk, vanilla, and salt. Whisk to create a smooth cheesecake mixture.
Step 3
Pour about 3 tablespoons of the cheesecake mixture into each crust.
Step 4
Drizzle the melted cookie butter atop each cheesecake and swirl using a skewer or butter knife.
Step 5
Bake in the 350 degree oven for 15-18 minutes or until set.
Apple Topping and Assembly:
Step 1
Sauté the apple, brown sugar, spices, lemon juice, vanilla, and salt on medium-low heat until the apples begin to caramelize and the liquid is bubbling.
Step 2
Add the cornstarch slurry to thicken the caramel.
Step 3
When the apple topping comes off of the heat, stir in the butter.
Step 4
Top each cheesecake with a spoonful of the caramelized apple topping.
Step 5
Serve either chilled or at room temperature.