Ingredients:
- +Crust:
- °1⅓ c graham cracker crumbs (I like Honeymaid)
- °2½ c sugar
- °6 tsp salted butter
- °Streusel Topping:
- °½ c flour
- °¼ c cooking oats
- °¼ cup + 2 tbsp light brown sugar°
- °¼ teaspoon ground cinnamon
- °⅛ tsp salt
- °¼ c butter,
+CheesecakeFilling:
- °16 ounces cream cheese softened
- °⅔ cup sugar
- °2 eggs
- °¼ cup sour cream
- °1 teaspoon vanilla extract
- °1 lb apples, peeled, cored and finely chopped* (I used Gingergold)
- Garnish
- Salted butter caramel sauce, homemade or in a jar
- Instructions:
Crust:
Preheat oven 325 degrees. Line 18 muffin cups with cups.
In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar.
Divide the mixture into molds and press firmly to form small crusts.
Cook for 5 minutes and cool.
Streusel:
In the melted butter, stir in the flour, rolled oats, brown sugar, cinnamon, and salt. Stir until lumps form and store in the refrigerator while you prepare the filling.
Filling: Whisking cream cheese with sugar to smooth.
Adding eggs to smooth.
Add sour cream & vanilla.
To assemble
Spoon cheesecake batters evenly over mini crusts.
Top evenly with chopped apples.
Sprinkle with streusel topping.
Bake for about 25 mins.
Leave to cool and refrigerate for a few hours.
Top with caramel!
Enjoy!
[mashshare]