Apple Topping:
Peel and chop 4 large apples. In a skillet, combine apples with ¼ cup apple cider (or water), 2 tsp lemon juice, 2 Tbsp. butter, and ⅔ cup brown sugar. Simmer until tender and syrupy. Cool.
Crust:
Mix 1½ cups graham cracker crumbs, 6 Tbsp melted butter, and 1 Tbsp sugar. Line 18 muffin tins with paper liners; add about 1½ Tbsp. crust to each.
Cheesecake Filling:
Beat together 3 (8 oz.) cream cheese blocks, 1 cup sugar, and 2 Tbsp. cornstarch until smooth. Add 2 eggs one at a time, then mix in 2 Tbsp. sour cream and 2 tsp vanilla.
Crumb Topping:
Mix ¾ cup flour, ¼ cup sugar, ¼ cup brown sugar, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt. Stir in 6 Tbsp. melted butter until crumbly.
Assemble & Bake:
Add 2 Tbsp. cheesecake filling to each crust, top with 1 Tbsp. apple mixture, and finish with 1 Tbsp. crumb topping. Bake at 350°F for 20–25 minutes, until set.
Cool, then chill for 3+ hours.
Serve:
Top with whipped cream, caramel drizzle, or powdered sugar if desired.
Recipe by Jenn Borealo, Culinary Specialist
