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Caramel Apple Mini Cheesecakes
-10 graham cracker sheets finely crushed
-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 tsp packed light brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into half inch cubes
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extrach
1 lb granny smith apples peeled cored and finely chopped
2 tsp lemon juice
For the crust:
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 in 18 paper lined muffin cups, adding a tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
For the streusel:
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.
For the filling:
In a bowl, toss chopped apples with lemon juice, set aside.
In a mixing bowl, using an electric hand mixer 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.
To assemble cheesecakes:
Divide cheesecake batter evenly in 18 muffin cups pouring filing over crust ( 1/4 cup and fill it about 3/4 full). 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.