Caramel Apple Crisp Mini Cheesecakes


Ingredients

Graham/Oats Crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter

Cheesecake:
2 8oz package softened cream cheese
2 tbsp corn starch
¼ cup brown sugar
¼ cup white sugar
⅛ tsp ginger
2 tsp vanilla extract
½ tsp cinnamon

Apple Crisp Topping:
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled cored and finely chopped
Caramel Topping, if desired

Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  3. Line 16-18 muffin cups with liners.
  4. Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
  5. Bake for 5 minutes. Remove from oven to cool.
  6. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  7. Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
  8. Combine all streusel ingredients and mix together until crumbly.
  9. To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.
  10. Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
  11. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
  12. Top with caramel sauce and serve.


Original Recipes visit: Caramel Apple Crisp Mini Cheesecakes @ cakescottage.com

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