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1
Preheat oven to 350 F. Heat 1 tablespoon of butter in a small skillet over medium heat. Add diced apples, cinnamon and nutmeg. Cook, stirring occasionally for about 8 minutes or until apples are beginning to soften and brown slightly. Remove from heat to cool.
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2
Place 12 foil cupcake liners into a 12-count cupcake pan. Crush Pecan Sandies (in a Ziploc bag with rolling pin, or in a food processor) and melt 4 tablespoons of butter in a microwave-safe dish. Mix the crushed cookies, melted butter and 1/4 teaspoon of salt in a small bowl. Place a heaping tablespoon of this mixture in the bottom of each cupcake liner. Tamp it down with the back of a tablespoon.
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3
Place softened cream cheese and sugar in a bowl. Beat on medium speed for about one minute. Add vanilla and egg, and beat on low until smooth. Fold in the cooked apples with a spatula. Scoop about 1/4 cup of filling into each cupcake liner.
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4
In another bowl, place softened 3 tablespoons of butter, brown sugar and oats. Using a fork or pastry blender, mix well until butter is well incorporated, forming the streusel topping. Place about 1 tablespoon of this on top of the cheesecake mixture in each cup.
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5
Bake on middle rack of the preheated oven for 20-25 minutes, until streusel topping looks golden brown. Remove from oven and cool on counter for about one hour. Chill in the fridge for at least 4 hours before serving.
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6
To plate, remove foil liner and top with a generous amount of caramel sauce. Buy a premium store brand of sauce, or if you have the time, try making your own!
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7
Based on a Caramel Apple Cheesecake Bars with Streusel Topping recipe from Paula Deen.
