Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 2 tbsp (25g) Light brown sugar
  • 1/2 tsp (1g) Ground cinnamon
  • 16 oz (450g) Full-fat cream cheese, softened
  • 1/2 cup (100g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1/4 cup (60g) Full-fat sour cream
  • 1 tsp (5ml) Pure vanilla extract
  • 1 Large Granny Smith apple, peeled and finely diced
  • 1/4 cup (30g) All-purpose flour
  • 2 tbsp (15g) Rolled oats
  • 2 tbsp (28g) Cold unsalted butter, cubed
  • 1 tsp (2g) Ground cinnamon
  • 1/2 cup (120ml) Salted caramel sauce

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, melted butter, brown sugar, and 1/2 tsp cinnamon. Press 1.5 tablespoons of the mixture into the bottom of each liner. Bake for 5 minutes, then remove from oven.
  3. In a large bowl, beat the room-temperature cream cheese and granulated sugar with an electric mixer until smooth. Add the eggs one at a time, followed by the sour cream and vanilla extract, mixing until just emulsified.
  4. Prepare the streusel by mixing the flour, oats, cold cubed butter, and 1 tsp cinnamon until the mixture resembles coarse crumbs.
  5. Divide the cream cheese filling evenly among the muffin cups. Top each with diced Granny Smith apples and a spoonful of the oat streusel.
  6. Bake for 18-20 minutes or until the edges are set and the centers have a slight jiggle. Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
  7. Just before serving, drizzle each mini cheesecake with salted caramel sauce.