These apple-pie topped treats would still rock if you made them as a full-size cheesecake, but somehow they're more enjoyable in individual mini servings.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 can (540 mL) apple pie filling
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How do I make it ?
Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese, remaining sugar, vanilla and cinnamon with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; spoon over crusts.
Bake 25 to 30 min. or until centres are almost set. Cool completely. Refrigerate 2 hours. Top with pie filling just before serving.
Kraft Kitchen Tips!
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Stir 2 tsp. brown sugar into pie filling before spooning over chilled cheesecakes.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 14 g
Cholesterol 130 mg
Sodium 390 mg
Carbohydrate 36 g
Fibre 1 g
Sugars 28 g
Protein 7 g
12 servings, 1 mini cheesecake (140 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.