Ingredients :
Crust1 1/3 cups graham cracker crumbs (I like Honeymaid)
2ยฝ T. sugar6 T. salted butter, meltedStreusel Topping
ยฝ cup flour
ยผ cup quick cooking oats
ยผ cup + 2 Tbsp light-brown sugar
ยผ tsp ground cinnamon
1/2 tsp salt
ยผ cup butter, partially melted in microwave
CheesecakeFilling
16 ounces cream cheese, softened
2/3 cup sugar
2 eggs
ยผ cup sour cream
1 tsp vanilla extract
1 lb apples, peeled, cored and finely chopped
* (I used Gingergold)Topping
Salted caramel sauce, homemade or jarred
Directions :
Crust:Preheat oven to 325 degrees. Line 18 muffin cups with liners.In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.Divide mixture into liners and press down firmly o form little crusts.
Bake 5 minutes and cool.Streusel:To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.Filling:Beat cream cheese with sugar until smooth.
Add eggs until smooth.Add sour cream and vanilla.AssemblePour cheesecake batter evenly over the mini crusts.Top with chopped apples evenly.Sprinkle on streusel topping.Bake about 25 mins.Cool and chill in fridge a few hours.Top with caramel!