Ingredients: |
Ingredients: Crust:
14 cinnamon graham crackers, crushed
1/4 c. granulated sugar
6 T. melted butter
1/4 tsp. kosher salt
Cheesecake:
2 blocks cream cheese, softened
2 large eggs
1/4 c. sour cream
1/4 c. caramel sauce, plus more for drizzling
1/4 c. sugar
1 tsp. vanilla
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
Topping:
2 apples, peeled and chopped
3/4 c. firmly packed brown sugar
1/2 c. all-purpose flour
1/2 c. old-fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 c. butter, softened
Cool whip, for garnish
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Directions: |
Directions:Preheat oven to 325º and line 12-cup muffin tin with paper liners. Spray liners with cooking spray. Crust: In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened. Press graham cracker mixture into paper liners and set aside. Cheesecake: In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms. Topping: In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt; then, cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer. Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours. Garnish with cool whip and more caramel before serving. |
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