Ingredients
- Graham/Oats Crust:
- ¼ cup brown sugar
- 1 cup graham cracker crumbs
- ¾ cup rolled oats
- ½ cup melted butter
Cheesecake:
- 2 8oz package deal softened cream cheese
- 2 tbsp corn starch
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅛ tsp ginger
- 2 tsp vanilla extract
- ½ tsp cinnamon
Apple Crisp Topping:
- ¼ cup all motive flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to huge apple, peeled cored and finely chopped
- Caramel Topping, if preferred
Instructions
- Preheat oven to 350 tiers.
- In a blending bowl integrate graham cracker crumbs, rolled oats, melted butter and brown sugar together.
- Line 16-18 muffin cups with liners.
- Divide aggregate and press in the backside of a muffin cups to form little crusts. (approximately 1 tablespoon)
- Bake for 5 mins. Remove from oven to cool.
- Meanwhile in the bowl of your electric powered mixer combination together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
- Once nicely combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
- Combine all streusel ingredients and blend collectively until crumbly.
- To start your apple layer, set up the finely chopped apple on pinnacle of the cheesecake in a unmarried layer.
- Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
- Once it's performed cooking, cool for 15 minutes, then refrigerate in a single day.
- Top with caramel sauce and serve.
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