Mini Caramel Apple Streusel Cheeecakes :
Crust1⅓ cups graham cracker crumbs (I like Honeymaid)2½ T. sugar6 T. salted butter, meltedStreusel Topping½ cup flour¼ cup quick cooking oats¼ cup + 2 Tbsp light-brown sugar¼ tsp ground cinnamon⅛ tsp salt¼ cup butter, partially melted in microwaveCheesecakeFilling16 ounces cream cheese, softened⅔ cup sugar2 eggs¼ cup sour cream1 tsp vanilla extract1 lb apples, peeled, cored and finely chopped* (I used Gingergold)ToppingSalted caramel sauce, homemade or jarred .
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.AssemblePour 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!