Whenever I hear the word “cheesecake”, I just have to try it out. These Caramel Apple Mini Cheesecakes with Streusel Topping are delicious!
| Caramel Apple Mini Cheesecakes with Streusel Topping | Print |
- CRUST:
- 10 graham cracker sheets, finely crushed
- 2½ Tablespoons sugar
- ¼ teaspoon cinnamon
- 6 Tablespoons butter, melted
- FILLING:
- 2 (8 oz.) packages cream cheese, softened
- ⅔ cup sugar
- 2 eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 lb. granny smith apples, peeled, cored and finely chopped (approx. 3 small apples)
- 2 teaspoons lemon juice
- STREUSEL:
- ½ cup all-purpose flour
- ¼ cup quick oats
- ¼ cup + 2 Tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup butter, softened
- TOPPING:
- Caramel sauce purchased from store
- To make the crust: In mixing bowl, combine the graham crackers, sugar, and cinnamon. Add the butter and stir until moist. Place 18-21 muffin cups in muffin tins, and spoon about 1½ Tablespoons of the graham cracker mixture in each muffin cup. Evenly press down each layer (see photo below). Bake at 325 degrees for 5 minutes.
- To make the filling: In a mixing bowl, cream the cream cheese and sugar. Mix in eggs one at a time, and then add in sour cream and vanilla. In a separate bowl, place the chopped apples and sprinkle the lemon juice on top.
- To make the streusel: In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Cut in butter until crumbly.
- To assemble the cheesecakes (see photos below): Divide the cheesecake batter among the muffin cups. Place apples evenly over the cheesecake layer, then sprinkle the streusel on top. Bake at 325 degrees for 23-25 minutes. Let cool, then chill in fridge for a few hours. Serve with caramel topping.
To make the crust: In mixing bowl, combine the graham crackers, sugar, and cinnamon. Add the butter and stir until moist. Place 18-21 muffin cups in muffin tins, and spoon about 1 1/2 Tablespoon of the graham cracker mixture in each muffin cup. Evenly press down each layer. Bake at 325 degrees for 5 minutes.
To make the filling: In a mixing bowl, cream the cream cheese and sugar. Mix in eggs one at a time, and then add in sour cream and vanilla. To assemble the cheesecakes: Divide the cheesecake batter among the muffin cups.
In a separate bowl, place the chopped apples and sprinkle the lemon juice on top. Place the apples evenly over the cheesecake layer.
To make the streusel: In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Cut in butter until crumbly. Then sprinkle the streusel on top. Bake at 325 degrees for 23-25 minutes. Let cool, then chill in fridge for a few hours. Serve with caramel topping.
Leave a Reply