Caramel Apple Mini Cheesecakes with Streusel Topping
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
10 graham crackers sheets
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter
2 pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb granny smith apples
2 tsp lemon juice
Salted caramel sauce
Directions
Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
In a bowl, toss chopped apples with lemon juice, set aside. In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust . Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 23 - 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce. *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them .