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1
Place all crust ingredients in a medium bowl and crush everything together until in small crumbles. Spoon 1 Tbsp of crust ingredients into the bottoms of each cupcake liner and press firmly with fingers until even and flat. Set aside.
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2
Streusel Crumble: In a medium bowl, whisk together the all-purpose flour, oats, brown sugar, cinnamon, ginger and sea salt. Add in the cold butter and using your fingers, rub the butter into the dry ingredients until it turns into small crumbles. Set aside.
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3
Toss together the diced apples in lemon juice and set aside.
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4
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
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5
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Next, add the greek yogurt and a pinch of cinnamon (I always love taking flavor to another level).
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6
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
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7
Evenly top the cheesecake filling with diced apples and then the streusel crumble (See Recipe Notes), ensuring that topping is well packed within the cupcake cavity.
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8
Bake the cheesecakes for 20-25 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
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9
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
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10
Once cooled, drizzle with homemade salted caramel sauce and enjoy!
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11
Bon Appetite!
