10 graham cracker sheets, finely crushed (1 1/3 cups)
2 1/2 tbsp granulated sugar
1/4 tsp ground cinnamon
6 tbsp unsalted butter, melted
1/2 cup flour
1/4 cup quick oats
1/4 cup - 2 tbsp packed light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2 inch cubes
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb granny smith apples, peeled cored and finely chopped (3 small apples)
2 tsp lemon juice
Instructions
For the crust- Preheat oven to 325 degrees. In a mixing
bowl, whisk together graham cracker crumbs, sugar and
cinnamon. Pour in butter and using a fork, stir until evenly
moistened. Divide mixture among 18 paper lined muffin
cups, adding a rounded tablespoon to each cup. Press into
an even layer. Bake in preheated oven 5 minutes, then
remove from oven and allow to cool.
For the streusel-
In a mixing bowl, whisk together flour, quick oats, brown
sugar, cinnamon, nutmeg and salt. Add cold butter and
using fingertips, rub butter into dry mixture until it comes
together it small crumbles and pieces of butter are no longer
visible. Transfer to refrigerator while preparing apples and
filling.
For the filling-
In a bowl, toss chopped apples with lemon juice, set aside.
In a mixing bowl, using an electric hand mixer set on
medium-low speed, cream together cream cheese with
sugar just until smooth. Mix in eggs one at a time, then blend
in sour cream and vanilla.
To assemble cheesecakes-
Divide cheesecake batter evenly among 18 muffin cups
pouring filing over crust (I used a 1/4 cup and filled it about
3/4 full). Divide apples evenly over cheesecake layer, then
finish by sprinkling a heaping tablespoon of the streusel
over tops. Bake in preheated oven 23 - 25 minutes. Cool at
room temperature 30 minutes, then transfer to fridge and
chill 3 hours. Serve with caramel sauce.
Originally Submitted
3/25/2016
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