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Mini Caramel Apple Strudel Cheeecakes

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Ingredients
  

Crust

  • 1 ⅓ cups graham cracker crumbs I like Honeymaid
  • 2 ½ T. sugar
  • 6 T. salted butter melted

Streusel Topping

  • ½ cup flour
  • ¼ cup quick cooking oats
  • ¼ cup + 2 Tbsp light-brown sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp salt
  • ¼ cup butter partially melted in microwave

CheesecakeFilling

  • 16 ounces cream cheese softened
  • ⅔ cup sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 1 lb apples peeled, cored and finely chopped* (I used Gingergold)

Topping

  • Salted caramel sauce homemade or jarred

Instructions
 

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.

Assemble

  • Pour 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!