"Gooey apple pie filling dolloped ontop of cinnamon sugar cheesecake, inside of a cirspy cinnamon cookie cup crust."
Apple pie cheesecake stuffed cookie cups
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 12
Recipe Card
Cinnamon cookie cups
ingredients
- 1 1/3 cup gluten free baking flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 room temperature egg
- 1 teaspoon vanilla extract
Cinnamon cookie cups
Method
Step 1
Line a muffin tray with cupcake liners, or grease with butter/oil. Preheat oven to 350.
Step 2
In a medium sized bowl use hand mixer to combine sugars and butter until fluffy. Add egg, and whisk for an additional 2 minutes, than add vanilla and whisk to combine.
Step 3
In another bowl, combine remaining dry ingredients (flour, spices, and baking soda). Once well combined, add to wet ingredients and whisk together, scraping down sides of bowl as needed.
Step 4
Scoop batter into muffin tray, and bake for 12-15 minutes until golden brown.
Step 5
Remove from oven, and set aside to cool slightly. Press spoon into center of "cookies" to create a well, to make the "cup" shape. Allow to cool completely.
Cinnamon sugar cheesecake filling
ingredients
- 1/2 cup cold heavy whipping cream
- 4 oz softened cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Cinnamon sugar cheesecake filling
Step 1
In a (cold) bowl, use hand mixer to beat heavy whipping cream until stiff peaks form. Set aside.
Step 2
In a separate bowl, beat sugar and cream cheese until well combined. Add sugar, cinnamon and vanilla. Whisk until no clumps remain. (TIP: do not rush softening the cream cheese! the softer it is when you start, the easier it will be to have no clumps!)
Step 3
Fold half of the whipped cream into cream cheese mixture gently... until no streaks remain.
Step 4
Fold whip mixture into the remaining whipped cream. Set in fridge until ready to use.
Apple pie filling
ingredients
- 3 cups peeled and diced apples
- 1/4 juiced lemon
- 2 cups water
- 3/4 cup sugar
- 8 tabelspoons corn starch
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Apple pie filling
Step 1
Toss apple pieces with lemon juice. Then toss with sugar, spices, and corn starch.
Step 2
Add to pot with water, and vanilla extract. Cook on low stirring VERY frequently for 10-15 minutes until apples are a little softened, and sauce has thickened.
Step 3
Allow to cool, (sauce will continue to thicken as cooling) This WILL make more than you need for this recipe... You can keep the extra in a tightly sealed jar in the fridge for a few weeks!
Combining and finishing!
Step 1
Scoop cheesecake filling into cookie cups to fill about 3/4 of the way.
Step 2
Dollop cooled apple pie filling ontop of each cup.
Step 3
Refrigerate until ready to serve. Up to three days prior.