For Garnish:
Cool Whip
Additional caramel sauce for drizzling
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.
Prepare the Crust:
In a large bowl, combine the crushed graham crackers, granulated sugar, melted butter, and kosher salt.
Stir until the mixture is completely moistened.
Press about 1-2 tablespoons of the graham mixture into the bottom of each paper liner to form the crust. Set aside.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until light and fluffy.
Add the eggs, sour cream, caramel sauce, granulated sugar, vanilla extract, ground cinnamon, and kosher salt.
Beat until the mixture is smooth and well combined.
Assemble the Cheesecakes:
Pour the cheesecake filling evenly over the graham cracker crusts in the muffin tin.
Prepare the Apple Crisp Topping:
In a medium bowl, whisk together the brown sugar, flour, oats, ground cinnamon, and kosher salt.
Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Scatter the chopped apples evenly over the cheesecake layer, then sprinkle a thin layer of the crisp topping over the apples.
Bake the Cheesecakes:
Bake in the preheated oven for about 30 minutes, or until the centers are only slightly jiggly.
Remove from the oven and let the cheesecakes cool in the muffin tin.
Chill the Cheesecakes:
Once cooled, refrigerate the cheesecakes for at least 2 hours or until fully set.
Serve:
Garnish each cheesecake with a dollop of Cool Whip and drizzle with additional caramel sauce before serving.
Tips:
Room Temperature Ingredients: Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
Topping Variation: Add chopped nuts like pecans or walnuts to the apple crisp topping for extra crunch.
Serving: These cheesecakes can be made a day ahead and stored in the refrigerator until ready to serve.
Enjoy your delicious Apple Crisp Cheesecakes!
ADVERTISEMENT
