Ingredients
10graham crackers sheets,(1⅓ cups), finely crushed
2½tbspgranulated sugar
¼tspground cinnamon
6tbspunsalted butter,melted
½cupall-purpose flour
¼cupquick oats
¼cuplight-brown sugar,plus 2 tbsp, packed
¼tspground cinnamon
⅛tspground nutmeg
⅛tspsalt
¼cupunsalted butter,cold, diced into ½-inch cubes
16ozcream cheese,(2 packages), softened
⅔cupgranulated sugar
2large eggs
¼cupsour cream
1tspvanilla extract
1lbgranny smith apples,peeled, cored, finely chopped
2tsplemon juice
salted caramel sauce,topping
Preparation
Preheat the oven to 325 degrees F.
In a mixing bowl, whisk together the graham cracker crumbs, sugar, and cinnamon. Pour in the butter and using a fork, stir until evenly moistened.
Divide the mixture among 18 paper-lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer.
Bake in the oven for 5 minutes, then remove from the oven and allow to cool.
In a mixing bowl, whisk together the flour, quick oats, brown sugar, cinnamon, nutmeg, and salt.
Add the cold butter and using fingertips, rub the butter into the dry mixture until it comes together it small crumbles, and pieces of butter are no longer visible. Transfer to the refrigerator.
In a bowl, toss the chopped apples with lemon juice, then set aside.
In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together the cream cheese with sugar just until smooth.
Mix in the eggs one at a time, then blend in the sour cream and vanilla.
Divide the cheesecake batters evenly among 18 muffin cups, pouring the filing over the crust.
Divide the apples evenly over the cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over the top.
Bake in the oven for 23 to 25 minutes.
Cool at room temperature for 30 minutes then transfer to the fridge and chill for 3 hours.
Serve with caramel sauce, and enjoy!
