Apple Crisp Cheesecakes

INGREDIENTS

FOR THE CRUST

• 14 cinnamon graham crackers, crushed
• 1/4 c. granulated sugar
• 6 tbsp. melted butter
• 1/4 tsp. kosher salt

FOR THE CHEESECAKE

• 2 blocks cream cheese, softened
• 2 large eggs
• 1/4 c. sour cream
• 1/4 c. caramel sauce, plus more for drizzling
• 1/4 c. sugar
• 1 tsp. vanilla
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cinnamon

FOR THE TOPPING

• 2 apples, peeled and chopped
• 3/4 c. firmly packed brown sugar
• 1/2 c. all-purpose flour
• 1/2 c. old-fashioned oats
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/2 c. butter softened
• Cool Whip, for garnish

DIRECTIONS

1. Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened.
2. Press graham mixture into paper liners and set aside.
3. In a large bowl, beat cream cheese until light and fluffy, add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms.

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