Ingredients
Equipment
Method
Steps
- Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners and give them a spritz of non-stick spray for easy removal later.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix well until combined, then press the mixture firmly into the bottom of each muffin cup.
- In a stand mixer, beat the cream cheese until smooth and creamy. Gradually mix in Greek yogurt, egg, caramel sauce, brown sugar, vanilla extract, and ground cinnamon until fully blended and fluffy.
- In a separate bowl, dice the Granny Smith apples and coat them with a sprinkle of brown sugar and cinnamon. Set aside to let the flavors mingle.
- For the streusel topping, whisk together all-purpose flour, brown sugar, rolled oats, and a dash of cinnamon. Cut in softened butter until the mixture is crumbly and resembles coarse crumbs.
- Spoon the cheesecake filling into each muffin cup, filling them about three-quarters full. Layer the apple mixture on top, followed by a generous sprinkle of the streusel topping.
- Bake the cheesecakes for 30 minutes, or until the filling is set. Allow them to cool, then refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully.
Nutrition
Notes
Serve these cheesecakes with a dollop of whipped cream for extra indulgence.