Mini White Chocolate Cheesecakes with Apple Cinnamon Compote
Yield: makes 18 mini cheesecakes
  • crust:
  • 1½ cups graham cracker crumbs (from 6 whole sheets.)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • filling:
  • 16 oz. cream cheese, softened
  • ⅓ cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon all purpose flour
  • 6 oz. white chocolate, melted
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • topping:
  • 1 granny smith apple, diced
  • 2 tablespoons butter
  • 1 tsp. cinnamon
  • 2 tablespoons brown sugar
  • splash of apple juice or cider
  1. Preheat oven to 350. Combine crust ingredients in a mixing bowl. Press 1½ tablespoons of the mixture into each bottom of 18 greased mini cheesecake pans or muffin tins.
  2. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat cream cheese and sugar or 2 minutes until smooth and creamy. Scrape down the sides of the bowl.
  3. With the mixer running, add eggs and yolk, one at a time, scraping down the sides of the bowl after each addition. Mix in the flour, white chocolate, vanilla, and salt until just combined and smooth.
  4. Pour filling into crusts and bake for 20-25 minutes, or until the centers have set.
  5. Let the cheesecakes cool completely and then chill thoroughly before removing from pan.
  6. Top each cheesecake with 2 teaspoons of apple compote and serve. (both cheesecakes and compote can be make ahead of time and assembled just before serving.)
For the Compote:
  1. Melt butter in a small saucepan over medium heat. add the brown sugar, cinnamon and apple juice, and whisk until the sugar is dissolved. (if mixture seems too thick or clumpy add another splash of cider.)
  2. Add the apples and cook until soft. Remove from heat. Mixture will thicken as it cools.
Recipe by The Baker Chick at