Apple Streusel Cheesecake Cupcakes

The wait for these cheesecakes to cool completely in the fridge might have just been the longest wait ever with the exception of labor and delivery! These start off with a graham cracker crust, then a thick layer of cheesecake, and on top of that, cinnamon apples and streusel. After the pumpkin swirl cheesecake cupcakes were so popular on here - and with everyone that tried them - I had to make another cheesecake cupcake. The base cupcake recipe in itself is to-die-for. Now that I've made these, I'm pretty obsessed with them!

Apple Streusel Cheesecake Cupcakes
yield: 14 mini cheesecakes

INGREDIENTS
For the crust:
7 graham cracker sheets (or equivalent in gingersnaps)
1/2 tsp ground cinnamon
2 tbsp sugar
4 tbsp unsalted butter, melted

For the cheesecake:
16 ounces cream cheese, softened
2/3 cup sugar
2 tsp pure vanilla extract
2 large eggs
1/2 cup sour cream

For the apple topping:
2 granny smith apples, peeled and diced small
2 tbsp sugar
1/2 tsp ground cinnamon

For the streusel topping:
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 tsp cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, at room temp

DIRECTIONS
Preheat oven to 300 degrees F. Line a 24-cup muffin pan with 14 cupcake liners (double them up if using paper liners).

To make the crust: in a food processor, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, place the graham crackers in a plastic bag and crush them with a rolling pin. Place the graham cracker crumbs in a bowl, and stir in the ground cinnamon and sugar. Add the melted butter and mix until the crumbs are evenly moistened.

Put about one tablespoon of the graham cracker crumb mixture in the bottom of each cupcake liner. Press down the crumbs with your hand. Set aside.

To make the cheesecake: in the bowl of a stand mixer fitted with the paddle attachment (a handheld mixer works fine, too) mix the softened cream cheese on medium-high speed for about 3 minutes. The cream cheese should be smooth without any lumps. Add in the sugar and vanilla extract. Mix until just combined.

Turn the mixer to low speed and add the eggs, one at a time, mixing until completely incorporated. Use a spatula to scrap down the sides of the bowl and fully incorporate the ingredients. Add the sour cream and beat until the cheesecake mixture is smooth. Fill each cupcake liner 3/4 of the way full with the cheesecake mixture.

Make the apple topping by mixing all ingredients together until combined. Evenly top the cupcakes with the apple filling, pressing down slightly to adhere the apples into the cheesecake mixture.

In a separate bowl make the streusal topping by mixing together all ingredients until combined. Generously top each cupcake with streusal. Pile it high, these cupcakes barely rise so don't be skimpy.

Bake for 27-30 minutes, rotating the pan half way through the baking time. Once the cheesecakes are done baking, cool them completely in the refrigerator overnight (keep them in the cupcake baking pan). Enjoy!

SOURCE
slightly adapted from Gingerbread Bagels and Polish the Stars