Caramel Apple Mini Cheesecakes with Streusel Topping

Ingredients

• 10 graham crackers sheets, finely crushed, 1 1/3 cups
• 2 1/2 Tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 6 Tbsp unsalted butter, melted
• 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, cold and diced into 1/2-inch cubes
• 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, peeled, cored and finely chopped
• 2 tsp lemon juice
• Salted caramel sauce, see notes for recipe

Directions

1. For the crust: Heat the oven to 325 degrees. In a mixing bowl, combine the graham cracker crumbs, sugar and cinnamon with a whisk. Add the melted butter, then stir with a fork until the crumbs are evenly damp. Portion the mixture into 18 paper lined muffin cups, using a rounded tablespoon for each one, and press it flat. Bake for 5 minutes, then take the pan out and let the crusts cool.
2. For the streusel: Whisk the flour, quick oats, brown sugar, cinnamon, nutmeg and salt together in a mixing bowl. Add the cold butter and work it in with your fingertips until the mixture forms small crumbs and you no longer see bits of butter. Move the bowl to the refrigerator while you prepare the apples and filling.
3. For the filling: Toss the chopped apples with the lemon juice in a bowl, then set them aside. In a separate mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium-low speed until the mixture is just smooth. Beat in the eggs one at a time, then mix in the sour cream and vanilla.
4. To assemble the cheesecakes: Spoon the cheesecake batter evenly into the 18 muffin cups over the crusts. A 1/4 cup measure filled about 3/4 full works well. Scatter the apples evenly over the cheesecake layer, then top each one with a heaping tablespoon of streusel.
5. Bake at 325 degrees for 23 – 25 minutes. Let the cheesecakes cool at room temperature for 30 minutes, then move them to the fridge and chill for 3 hours. Serve with caramel sauce.
6. This is about 3 small granny smith apples. Chop them very small, almost minced, so they cook through properly.