Sunday, November 27, 2016

Mini Caramel Apple Streusel Cheeecakes






    Crust

  • 1⅓ cups graham cracker crumbs (I like Honeymaid)
  • 2½ T. sugar
  • 6 T. salted butter, melted
  • Streusel Topping
  • ½ cup flour
  • ¼ cup quick cooking oats
  • ¼ cup + 2 Tbsp light-brown sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp salt
  • ¼ cup butter, partially melted in microwave
  • CheesecakeFilling
  • 16 ounces cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • ¼ 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


How to Make It

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.
  • Assemble
  • Pour 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!
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