Caramel Apple Mini Cheesecakes with Streusel Topping
This recipe makes 18-21 mini cheesecakes
  • CRUST:
  • 10 graham cracker sheets, finely crushed
  • 2½ Tablespoons sugar
  • ¼ teaspoon cinnamon
  • 6 Tablespoons butter, melted
  • 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
  • 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
  • Caramel sauce purchased from store
  1. 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.
  2. 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.
  3. To make the streusel: In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Cut in butter until crumbly.
  4. 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.
Recipe by Saving Cent by Cent at