- Cooking Time:
- Servings: About 24 "Cups"
- Preparation Time:
- About 1 1/2 - 2 cups graham cracker crumbs
- Enough butter to make it stick together
- 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
- 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.
NotesI 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!
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