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 You Need
Original recipe yields 12 servings
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 can (21 oz.) apple pie filling
Add To Shopping List
Let's Make It
Heat oven to 325°F.
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottoms of 12 paper-lined muffin cups.
Beat cream cheese, vanilla, cinnamon and remaining sugar 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 centers of cheesecakes are almost set. Cool completely.
Refrigerate 2 hours. Top with pie filling just before serving.
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*
Total Fat 24g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.