Mini Caramel Apple Pies with Streusel Topping
These Mini Caramel Apple Cheesecakes with Streusel on Top are the perfect combination of creamy cheesecake and cinnamon caramel apple pie with a graham cracker crust and a crisp streusel topping.
Servings: 7 pies
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 3 tablespoon brown sugar
- 8 tablespoon unsalted butter (melted)
Cheesecake Filling
- 2 (8oz) packages cream cheese (room temperature)
- ½ cup granulated sugar
- 2 eggs
- 1½ teaspoon vanilla extract
Apple Filling
- 2 granny smith apples (peeled and diced)
- 2 tablespoon granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Streusel Topping
- 1 cup brown sugar
- 1 cup flour
- ½ cup quick oats
- 8 tablespoon unsalted butter
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
Graham Cracker Crust:
- Preheat oven to 350°
- Line baking sheet with individual quiche cups OR for an extra small pies; line a cupcake tin with liners.
- Add graham cracker crumbs, brown sugar and melted butter to your food processor/pastry blender and blend until brown sugar and graham cracker crumbs are blended and butter is evenly distributed and mixture looks crumbly.
- Fill each pie liner about ⅓ of the way up and flattening the crumbles into an even, flat crust. Bake 5-8 minutes or until crust is lightly browned.
Cheesecake Filling:
- From there, add cream cheese to mixing bowl and whip until fluffy. Gradually add sugar and beat at a medium speed until smooth. Add vanilla then eggs (1 egg at a time). Pour filling over warm crust leaving about half an inch margin from top in each pie so there is room for diced apples and streusel topping.
Apple Filling:
- Add diced apples, sugar, cinnamon and nutmeg to a bowl. Stir together and spoon evenly over cheesecake filling.
Streusel Topping:
- Add brown sugar, flour, rolled oats, unsalted butter (softened), cinnamon and salt to food processor/pastry blender and stir until combined and mixture looks crumbly. Sprinkle streusel topping evenly over cheesecakes.
- Bake at 350° for 20-30 minutes (varies by cheesecake size) until cheesecake filling is set.
- Drizzle with caramel topping when they're ready to serve - Enjoy!
Notes
*I have chopped rolled oats for this recipe when I was in a pinch and out of quick oats and it turned out great- but my top recommendation is quick oats!
*If you’re making this recipe ahead of time it pop it in the fridge! It reheats beautifully or it’s nice and refreshing served cold! To reheat, put it back in the oven for about 8 minutes and it will taste like it just came out of the oven!
Nutrition
Serving: 6oz