Mini Apple Crumble Cheesecake

Preheat the oven to 350F. Butter a 6” springform pan; line the bottom with a parchment paper circle. Set aside.

Crust: In a medium bowl, mix together ingredients for the crust. Pour into pan, press evenly all around. Bake at 350F for 8-10 mins. Let cool to room temp.

Apple pie filling: In a saucepan over medium heat, add the butter, brown sugar, spices, water, and lemon juice. Mix until butter is melted. Add the apples & mix. Cover & cook for ~10 mins, until apples are softened. Add the cornstarch mixture, mix, and cook until mixture is thickened. Set aside & cool.

Crumble: In a medium bowl, mix together the crumble ingredients. Set aside.

Cheesecake filling: In a large bowl, beat cream cheese until soft. Beat in the sugar & salt. Mixing on low, add the eggs, one at a time. Then, beat in the heavy cream & vanilla.

Wrap the bottom of the cheesecake pan with 2 layers of foil. Pour 1/2 of the cheesecake mixture in; gently top with the apple pie filling. Top filling with the other 1/2 of cheesecake mixture. Then top with crumble.

Place in the center of a 9x13” pan. Pour in boiling water until it reaches halfway up the cheesecake pan.

Bake at 350F for 60-70 mins, until the edges are set.

Once done, open the oven door halfway & cool for 1-2 hrs. Then cover & place into the fridge for at least 4 hrs or overnight.

Release cheesecake from the pan & drizzle with salted caramel. Slice & serve. Enjoy!