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Instructions:
1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Mix the graham cracker crumbs with melted butter until well combined, then press the mixture firmly into the bottom of each cupcake liner to create a crisp crust.
3. In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for added flavor.
4. Fold in the finely chopped apples and cinnamon, ensuring the apples are evenly distributed. Spoon the cheesecake mixture over the prepared crusts, filling each liner.
5. Bake in the preheated oven for 20-25 minutes or until the centers are just set. Allow the cupcakes to cool completely before topping with a layer of tangy sour cream.
6. For the best results, chill the cupcakes in the refrigerator for at least an hour before serving, allowing the flavors to meld beautifully.
Enjoy these Apple Cinnamon Cheesecake Cupcakes as a mouthwatering treat that captures the essence of fall with every bite!
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