Mini Apple Cheesecakes with Streusel
Ingredients:
- graham crackers crumbs - 1 1/3 cups
- sugar - 2 1/2 T
- cinnamon - 1/4 t
- butter, melted - 6 T
- flour - 1/2 cup
- quick oats - 1/4 cup
- packed light brown sugar - 1/4 cup plus 2 T
- cinnamon - 1/8 t
- nutmeg - 1/8 t
- salt - 1/8 t
- butter, cold, diced into 1/2 inch cubes - 1/4 cup
- cream cheese, softened - 16 ounces
- sugar - 2/3 cup
- eggs - 2
- sour cream - 1/4 cup
- vanilla - 1 t
- granny smith apples, peeled, cored, finely chopped - 1 pound
- lemon juice - 2 t
- salted caramel sauce -
Instructions:
Prepare crust -- in a mixing bowl, whisk together graham cracker crumbs, 2 1/2 T sugar and 1/4 t cinnamon. Add butter, stir until evenly moistened. Divide mixture and press into 18 paper lined muffin cups. Bake in preheated 325 degree oven for 5 minutes, remove from oven and cool.
Prepare streusel -- in a bowl, whisk together flour, quick oats, brown sugar, 1/8 t cinnamon, nutmeg and salt. With fingertips, rub butter into dry mixture until it crumbles and butter are no longer visible. Place in refrigerator. (If desired add finely chopped nuts to streusel.)
Filling -- in a bowl, toss together apples and lemon juice; set aside. With mixer on medium low speed, cream together cream cheese and 2/3 cup sugar just until smooth. Mix in eggs one at a time, blend in sour cream and vanilla.
Assemble cheesecakes -- evenly divide batter among 18 muffin cups (about 3/4 full). Evenly divide apples over cheesecake layer, sprinkle streusel over tops. Bake in preheated 325 degree oven for 23 - 25 minutes. Cool on wire rack for 30 minutes, then place in refrigerator for 3 hours. To serve remove paper liner, place cheesecakes on serving plates, drizzle caramel over top.
