Caramel Apple Cheesecakes
2016-05-22 12:49:45
Yields 18
Prep Time
3 hr 20 min
Cook Time
30 min
Total Time
3 hr 50 min
Crust
- 10 graham cracker sheets
- 2 1/2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 6 tablespoons butter, melted
Filling
- 2 8 oz. packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 granny smith apples, peeled, core and finely chopped
- 1 lemon, juice
Streusel
- 1/2 cup flour
- 1/4 cup quick oats
- 1/4 cup + 2 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 stick butter, cold and diced
- Caramel sauce, optional
Instructions
- Preheat the oven to 325 degrees and fill two muffin tins with liners, spraying with pam. Add the graham crackers to a food processor and pulse until finely ground. Add to a large bowl along with the sugar, cinnamon and melted butter, stirring to combine. Divide mixture evenly among the 18 lined cups, pressing into an even layer. Bake for 5 minutes.
- Next begin making the filling. In a large bowl, beat the cream cheese and sugar together until smooth. Mix in the eggs one at a time. Add the sour cream and vanilla, stirring to combine. Divide batter evenly among muffin tins. Add the chopped apples and the lemon juice to a large bowl, stirring to coat. Divide apples evenly among the muffin cups.
- Make the streusel. Using a large bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and salt. Add the cold butter and using your fingers, rub until small crumbles form. Sprinkle a heaping tablespoon over the apples in each of the 18 cups and bake for 23-25 minutes. Cool at room temperature for 30 minutes and then transfer for fridge to chill, 3 hours. Top each cup with a drizzle of store-bought caramel sauce if you desire.
Adapted from Cooking Classy
Adapted from Cooking Classy
SALT & PREPPY https://www.saltandpreppy.com/
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