• Cooking Time:
  • Servings: About 24 "Cups"
  • Preparation Time:


I got this idea after finding a basic cheesecake cups recipe. The apple idea came from Big Boy’s dutch apple cheesecake.. so good! I’m sorry some of the measurements aren’t more precise!


  • Crust:
  • About 1 1/2 - 2 cups graham cracker crumbs
  • Enough butter to make it stick together
  • Filling:
  • 3 8-ounce packages of cream cheese, room temp.
  • 14.5-ounce can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 3 large eggs, room temperature
  • About 1 1/2 - 2 cups apple pie filling, apple pieces cut up
  • Topping:
  • 1/2 cup pecans chopped
  • 1/4 cup melted margarine or butter
  • 1/2 cup graham cracker crumbs
  • 1/4 cup flour
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg


  • 1. Blend all topping ingredients together in blender or food processor until fine crumbs form. Set aside to use at end of baking cycle.
  • 2. Process ingredients for crust in food processor until crumbs are nice and moist; pat into paper-lined muffin cups and bake in preheated 350º F oven for 8 minutes. Remove and cool on wire rack.
  • 3. Lower oven temperature to 325ºF.
  • 4. In large mixing bowl, cream sweetened condensed milk and softened cream cheese. When well blended; add eggs (one at a time), vanilla and cinnamon. Beat until well blended. Add cut up apple pie pieces/pie filling (I just poured some in my Power Chopper, chopped it up and then poured it into the batter)
  • 5. Pour into crust.
  • 6. Bake for 35 minutes (I believe that I baked it for 20-25 minutes). Remove from oven, sprinkle dutch topping on and pat well. Return to oven for 5-10 minutes.
  • 7. Cooled in pan for a few minutes, then cool completely on a rack.
  • 8. Chill. They’re easier to remove from the cupcake papers when they’re cold.

Categories: Cheesecake  Creamy  Dessert  Kid Friendly  Sweet 
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