Cinnamon Streusel
6 Tbsp. butter; chilled and cut into small cubes
1/2 cup all-purpose flour
3/4 cup oats
1/2 cup brown sugar
1/4 cup sugar
1/4 tsp. ground cinnamon
Cinnamon Apple Topping
2 apples; skinned and diced
2 Tbsp. butter; melted
2 Tbsp. sugar
1 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
Graham Cracker Crust
1 1/4 cups cinnamon graham crackers
3 Tbsp. butter; melted
1/4 cup sugar
Cheesecake Filling
16 oz. cream cheese; softened (2 packages)
1/2 cup sugar
2 whole eggs
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
Instructions:
To make the Graham Cracker Crust:
Preheat the oven to 350 degrees F. In a food processor, combine the graham crackers, sugar and melted butter. Process for a few minutes until the mixture turns into a crumb-like consistency. Line a regular cupcake baking pan with paper liners and evenly divide the graham mixture among 12 cups. With a spice jar, firmly press onto the graham mixture to form a crust. Set aside.
To make the Cinnamon Streusel:
With a pastry knife or a fork, cut the chilled butter in a medium bowl. Add the flour, oats, sugars and cinnamon. Mix the ingredients together until the streusel is a coarse, sandy or pebble texture. Set aside.
To make the Cheesecake Filling:
In a large mixing bowl beat together the cream cheese, sugar, eggs, vanilla and cinnamon with an electric mixer until smooth. With a tablespoon, spoon the mixture evenly on top of the crusts. Evenly distribute the streusel topping on the cheesecakes and bake for 16-20 minutes or until the middles are set. Let the cheesecake cool and remove paper wrappers. Top with cinnamon apples and enjoy!
To make the Cinnamon Apples:
Heat a medium frying pan on medium-high heat. Add butter and apples, cook for a few minutes. Stir occasionally.Add sugars and spices to the apples and cook until the apples are tender, about 5 minutes. Remove from heat and add apples on top of cooked cheesecake bites.
