Thursday, December 4, 2014

Caramel Apple Streusel Cheesecake Cupcakes

Caramel Apple Streusel Cheesecake Cupcakes
Adapted from: Cooking Classy
Yield: 19 cupcakes

11 graham crackers sheets, finely crushed (1 1/3 cups)
1/2 tsp ground cinnamon
5 Tbsp unsalted butter, melted

In a mixing bowl, whisk together graham cracker crumbs and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 19 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Set aside. 

Caramel Apple Streusel
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2-inch cubes
1 lb granny smith apples, peeled, cored and finely chopped (one and a half large apples for me)
2 tsp lemon juice
Salted caramel sauce, homemade (recipe and tutorial here) or store bought

In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.

In a bowl, toss chopped apples with lemon juice, set aside. I recommend chopping very small, about 1/4-1/2 inch cubes so they can cook all the way through.

Cheesecake filling
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract

Preheat oven to 325 degrees.

In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

Pour cheesecake batter into muffin cups filing about 1/2 full. Top with a heaping tablespoon of chopped apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel. 

Bake in preheated oven 25-30 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.

1 comment:

Anonymous said...

These are delicious!!

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