You’ll Need (for the crust):
1 ½ cups of graham cracker crumbs.
2 ½ tbsps of sugar.
6 tbsps of melted salted butter.
You’ll Need (for the topping):
½ cup of flour.
¼ cup of quick cooking oats.
¼ cup + 2 tbsps of light brown sugar.
¼ tsp of ground cinnamon.
⅛ tsp of salt.
¼ cup of softened butter.
You’ll Need (for the filling):
16 ounces of softened cream cheese.
⅔ cup of sugar.
¼ cup of sour cream.
1 tsp of vanilla extract.
1 lb of peeled, cored and finely chopped apples.
Salted caramel sauce for the topping.
Mix together the melted butter, graham cracker crumbs and sugar in a bowl then divide the mixture into 18 muffin cups lined with liners and press down to form a crust.
In a preheated oven to 325° bake for 5 minutes and cool.
In a bowl, mix together the partially melted butter, flour, oats, brown sugar, cinnamon and salt and stir until clumps form and freeze while making the filling.
In a bowl, beat the cream cheese and sugar together until creamy and well combined then beat in the eggs. Stir in the sour cream and vanilla.
Over the cooled mini crusts pour the cheesecake batter and top with chopped apples.
Sprinkle the streusel topping you made over the top and bake for 25 minutes.
Let cool in the fridge for 4 hours at least.
Top with caramel sauce before serving and enjoy!
Creamy, sweet and tasty! All the guests were so amazed of how good these little caramel apple streusel cheesecakes tasted. Give it a shot, you will be proud.