Satu lagi versi mini cheesecake yang mantap..kali ini saya masukkan apple sauce...biasanya saya buat apple sauce kali ni saya beli yang botol..punya mudah. Cara membuat cheesecake ini sama yang lain cuma untuk ini diletakkan sedikit apple sauce dan serbuk kayu manis. memang gandingan yang mantop antara apple sauce dan kayu manis. Sedap..and sinfully delicious...ha.ha..
PRINT
SAVE
The crust/base
1 Cup graham crackers, crushed
CHEESECAKE FILLING
1 Teaspoon vanilla extract
Frosting
Apple pie filling
Toasted almond flakes
DIRECTIONS
- Crush graham crackers in a food processor and mash
together with a fork with other crust ingredients until it's well mixed.
- Line 12 cupcake tins with cupcake liners and pack
in a large tablespoon of crust into each tin. Use a 1/4 cup measuring cup to pack
the crust down.
- Bake crusts at 350 degrees F for 9 minutes. Remove
and let cool.
- For filling, add cream cheese and sugar to a mixer
and beat until mixed and fluffy.
- Add in eggs, apple sauce, and spices and beat until
smooth.
- Spoon filling into cupcake holders and fill almost
to the top.
- Bring 4 cups of water to a boil and preheat the
oven to 325 F.
- Pour boiling water in a large baking dish on a
bottom shelf of the oven to create a lot of steam in the oven. Place
cheesecakes above the steaming water on a separate level.
- Bake for about 25 minutes until the cheesecakes are
just set.
- Remove and let cool before frosting.
- Once cheesecakes are cooled, frost either with a
knife or a frosting bag. Dust with cinnamone and serve. I just top it with apple pie filling and almond flakes Refrigerate cupcakes for
storage.
The crust/base
1 Cup graham crackers, crushed
1/4 Cup unsalted butter, melted
1 Pinch salt
1 Pinch cinnamon
CHEESECAKE FILLING
16 Ounces cream cheese (softened)
1/2 Cup sugar
2 Large eggs
1/2 Cup apple sauce
1 Teaspoon vanilla extract
1 Tablespoon cinnamon
Frosting
Apple pie filling
Toasted almond flakes
DIRECTIONS
- Crush graham crackers in a food processor and mash together with a fork with other crust ingredients until it's well mixed.
- Line 12 cupcake tins with cupcake liners and pack in a large tablespoon of crust into each tin. Use a 1/4 cup measuring cup to pack the crust down.
- Bake crusts at 350 degrees F for 9 minutes. Remove and let cool.
- For filling, add cream cheese and sugar to a mixer and beat until mixed and fluffy.
- Add in eggs, apple sauce, and spices and beat until smooth.
- Spoon filling into cupcake holders and fill almost to the top.
- Bring 4 cups of water to a boil and preheat the oven to 325 F.
- Pour boiling water in a large baking dish on a bottom shelf of the oven to create a lot of steam in the oven. Place cheesecakes above the steaming water on a separate level.
- Bake for about 25 minutes until the cheesecakes are just set.
- Remove and let cool before frosting.
- Once cheesecakes are cooled, frost either with a knife or a frosting bag. Dust with cinnamone and serve. I just top it with apple pie filling and almond flakes Refrigerate cupcakes for storage.
© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write
No comments:
Post a Comment