Ingredients:

  • 150g Graham cracker crumbs
  • 175g Granulated sugar, divided
  • 120g Unsalted butter, divided
  • 1g Ground cinnamon
  • 1g Sea salt
  • 450g Full-fat brick cream cheese, softened
  • 5g Pure vanilla bean paste
  • 2 Large eggs, room temperature
  • 60g Full-fat sour cream
  • 2 Medium Granny Smith apples, peeled and finely diced (approx. 250g)
  • 55g Brown sugar, divided
  • 2g Apple pie spice
  • 100g Salted caramel sauce
  • 30g All-purpose flour

Instructions:

  1. Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, 50g sugar, cinnamon, and 85g melted brown butter. Press 1.5 tablespoons into each liner and bake for 5 minutes to set. Let cool.
  3. In a small sauté pan over medium heat, melt 15g butter. Add diced apples, 25g brown sugar, and apple pie spice. Sauté for 3-5 minutes until softened. Set aside.
  4. In a separate bowl, rub 30g flour, 30g brown sugar, and 20g cold cubed butter together to create the streusel crumbs.
  5. Beat cream cheese and 100g granulated sugar on medium-low speed until smooth. Mix in sour cream and vanilla paste.
  6. Add eggs one at a time, mixing just until the yellow streaks disappear to avoid over-incorporating air.
  7. Divide batter among the 12 liners. Top each with the sautéed apples and prepared streusel.
  8. Bake for 18-20 minutes. Turn off the oven and crack the door, allowing them to cool slowly for 30 minutes before transferring to the refrigerator for at least 4 hours.
  9. Drizzle with salted caramel sauce before serving.