Caramel Apple Mini Cheesecakes

The flavors of fall in an individual cheesecake bite. This recipe from Cakes Cottage is simply delicious.

Ingredients

For the Crust
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter

For the Cheesecake
2  8-ounce packages softened cream cheese
2 Tablespoons cornstarch
1/4 cup brown sugar
1/4 cup white sugar
1/8 tsp ground ginger
2 tsp. vanilla
1/2 tsp. ground cinnamon

For the Apple Crisp Topping
1/4 cup flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. ground cinnamon
2 Tablespoons oil

2 medium apples, peeled cored and finely chopped
Caramel ice cream topping

Instructions

Preheat oven to 350 degrees. In mixing bowl, combine graham cracker crumbs, oats, melted butter and brown sugar.
Line 16-18 muffin cups with liners.
Divide mixture among muffin cups and press inside bottom to form crust. Use about one Tablespoon for each.
Bake for 5 minutes. Remove from oven and cool.
In bowl, combine all cheesecake ingredients. Beat until smooth. The batter will be thick.
Spoon on top of graham cracker crusts, leaving room for fruit.
Combine all topping ingredients and mix until crumbly.
Arrange finely chopped apple on top of cheesecake layer. Top with topping.
Bake for 25-30 minutes.
Once it is done cooking, cool for 15 minutes. Remove from paper liner. Refrigerate overnight.
Serve with caramel topping