- 1/2 cup all-purpose flour
- 1/4 cup quick oats
- 1/4 cup plus 2 tablespoons packed light-brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, cold and diced into 1/2-inch cubes
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 pound Granny Smith apples, peeled, cored and finely chopped
- 2 teaspoons lemon juice
- Salted caramel sauce
For the crust: Preheat oven to 325 degrees Fahrenheit. In a mixing bowl, whisk together graham cracker crumbs, sugar, and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 18 paper-lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
For the streusel: In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter, and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
For the filling: In a bowl, toss chopped apples with lemon juice, set aside. In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
To assemble cheesecakes: Divide cheesecake batter evenly among 18 muffin cups pouring filling over crust. Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over the tops. Bake in preheated oven 23 to 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.