Apple Crisp Mini Cheesecakes Ready in 47 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-count muffin tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, 42g granulated sugar, 0.5 tsp cinnamon, and 70g melted butter until the mixture resembles wet sand. Press 1.5 tablespoons into each liner and bake for 5 minutes until fragrant and slightly darkened.
3. In a large mixing bowl, beat the softened cream cheese and 100g granulated sugar until smooth and aerated. Add eggs one at a time, then mix in the sour cream and vanilla extract until just emulsified.
4. Prepare the apple topping by tossing the diced Granny Smith apples with 12g light brown sugar, cornstarch, and 0.5 tsp cinnamon. Cook the diced Granny Smith apple with 1 tbsp brown sugar, 0.5 tsp cinnamon, and 0.5 tsp cornstarch in a skillet for 4 minutes until tender but not mushy.
5. In a separate small bowl, combine rolled oats, flour, 40g brown sugar, and cold cubed butter. Use your fingers or a fork to work the butter into the dry ingredients until pea sized crumbs form.
6. Divide the cheesecake batter evenly among the pre-baked crusts. Top each with a spoonful of the spiced apple mixture followed by a layer of the oat crumble.
7. Bake for 22 minutes until the edges are set and the center slightly wobbles. Allow to cool at room temperature before chilling in the refrigerator for at least 4 hours.
8. Before serving, drizzle each mini cheesecake with caramel sauce until the caramel pools slightly in the center.