Mini Caramel Apple Cheesecake Recipe

If you're looking for something to bring to the table on Thursday, look no further!

Graham Cracker Crust

Ingredients:

1 1/3 cups of graham cracker crumbs
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted

Directions:

Preheat oven to 325 degrees. Whisk crumbs, sugar and cinnamon together. Slowly pour in butter and stir with a fork until evenly moistened. Divide mixture among muffin tin and press into an even layer. Bake for 5 minutes, then allow to cool.

Streusel Topping

Ingredients:

1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2-inch cubes

Directions:

Whisk flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips (gloves please), rub it into dry mixture until it clumps together in small crumbles and you can't see the butter anymore. Immediately transfer to refrigerator.

Cheesecake / Apple Filling

Ingredients:

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 (about 3 apples)
2 tsp lemon juice

Directions:

Toss chopped apples with lemon juice and set aside. You'll need these to marinate a bit.
Using an electric hand mixer, set on medium-low speed, beat sugar with cream cheese until smooth. Mix eggs in one at a time, then blend in sour cream and vanilla.

Salted Caramel Topping

Not everyone likes it, so heat some up in a little bowl and have guests drizzle it over the top. Let people add as much or as little as they'd like!

Some Assembly Required

Using a 1/4 cup, divide cheesecake batter evenly among muffin cups (fill it about 3/4 full). Then divide apples evenly over cheesecake layer. Finish by sprinkling streusel generously on top. 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.

(Recipe yields about 18 cheesecakes). Oh, and Happy Thanksgiving!!!