Mini Apple Crisp Cheesecakes

This was my experimentation into turning the full sized Apple Crisp Cheesecake recipe into cupcake sized!  I came across the original recipe here, which was meant for a 6-inch pan.  My version for a 9-inch pan can be found here.

Mini Apple Crisp Cheesecakes

Ingredients:
(Makes two dozen)

CRUST

·         graham cracker crumbs - 1 cup

·         quick cooking oats - 1/2 cup

·         brown sugar - 8 tsp

·         butter - 6 tbsp, melted

FILLING

·         cream cheese, softened - 4 - 8oz pkgs

·         packed brown sugar - 1 cup

·         egg - 2, lightly beaten

·         sour cream - 6 tbsp

·         ground cinnamon - 1 tsp

·         ground ginger - 1/4 tsp

·         apple, thinly diced & peeled – 1 1/3 cup

TOPPING

·         all-purpose flour - 8 tbsp

·         quick cooking oats - 8 tbsp

·         brown sugar - 8 tbsp

·         ground cinnamon - 8 tsp

·         cold butter - 6 tbsp

·         caramel ice cream topping - personal taste

Instructions:

·In a medium bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 24 baking cups in muffin pans.

·For filling, in a medium bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.

·Spoon over crusts. Sprinkle apple over filling. 

·For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple layer.

·Bake at 350° for 20-25 minutes or until center is almost set.

·Cool on a wire rack for 10 minutes. Remove from the muffin pans; cool 1 hour longer. 

·Refrigerate overnight.  Caramel topping may be added to taste just prior to serving. Refrigerate leftovers.