There have been some amazing fall days this week and I have been trying to spend as much time as possible outside while the weather is still nice. I made these cheesecakes and we enjoyed them sitting in the sunshine. I've used McIntosh apples and I didn't peel them as I love the flashes of red and green peeking out of the filling, but you can peel them if you wish.
1 cup graham crumbs
2 tbsp white sugar
1/4 cup butter, melted
16 oz cream cheese, softened
2/3 cup sour cream
1/2 cup white sugar
1 tsp vanilla
1 cup pecans
2 apples, chopped
1/4 cup brown sugar or demerera sugar
1/2 tsp cinnamon
Preheat your oven to 350 degrees Fahrenheit. Grease 12 muffin cups and line with muffin papers.
To make your crust, combine the graham crumbs, sugar, and melted butter and mix. Divide into the muffin cups and press into the bottom of the cups. Set aside
Combine the chopped apples, pecans, brown or demerara sugar and cinnamon in a bowl and set aside.
To make the filling, combine the cream cheese and sugar in a mixer. Beat until the sugar is incorporated. Add the eggs, one at a time and mix. Scrape the sides of the bowl and add the vanilla. Mix and add the sour cream. Scrape the sides and bottom of the bowl again and mix to combine.
Divide the batter between the muffin cups.
Top with the apple, pecan, cinnamon and sugar mixture.
Bake for 45 minutes. After 45 minutes, turn off the oven, and leaving the oven door closed, let sit for another 30 minutes.