Apple Streusel Mini Cheesecakes
GRAHAM CRACKER CRUST
7 graham cracker sheets (1 cup graham cracker crumbs)
2 T. sugar
4 T. unsalted butter, melted
16 oz. cream cheese, softened
2/3 cup sugar
2 t. pure vanilla extract
2 large eggs
1/2 cup sour cream
2 granny smith apples, peeled & diced small
2 T. sugar
1/2 t. ground cinnamon
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 t. cinnamon
1/4 t. kosher salt
4 T. unsalted butter, at room temp
Preheat oven to 300 degrees. Line two cupcake tins with cupcake liners.
In a large bowl, combine the graham cracker crumbs, melted better, and sugar. Stir until well combined. Press 2 tsp graham cracker filling into each cupcake liner.
For the cheesecake, mix the softened cream cheese on medium-high speed for about 3 minutes. The cream cheese should be smooth without any lumps. Add in the sugar and vanilla extract. Mix until just combined.
Turn the mixer to low speed and add the eggs, one at a time, mixing until completely incorporated. Use a spatula to scrap down the sides of the bowl and fully incorporate the ingredients. Add the sour cream and beat until the cheesecake mixture is smooth.
Fill each cupcake liner 3/4 of the way full with the cheesecake mixture.
Make the apple topping by mixing all ingredients together until combined. Evenly top the cheesecakes with the apple filling, pressing down slightly to adhere the apples into the cheesecake mixture.
In a separate bowl make the streusal topping by mixing together all ingredients until combined. Generously top each cheesecake with streusal.
Bake for 27-30 minutes, rotating the pan half way through the baking time. Once the cheesecakes are done baking, cool them completely in the refrigerator overnight, keeping them in the cupcake baking pan.
Pairs Well With
I love apple pie and cheesecake, so this recipe is perfect. It tastes like a perfect combination of both!