Bite-Sized Brown Betty Cheesecakes Are The Perfect Grab-And-Go Desserts For A Large Crowd

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It's easy to get stuck in a food routine. If you're anything like me, you can quickly slip into autopilot in your dessert preparations. Before you know it, you're always known as "the one who always brings the cupcakes". Nobody wants to be a one trick pony. This summer, I've challenged myself to break out of my comfort zone and start making the unexpected dishes. Since doing this, I've been incredibly surprised at how much I've learned about baking and now, I've got friends and family requesting a new dish for me to try out on a regular basis!

One of the most recent dessert findings is a Brown Betty. If you're unfamiliar with this dish, it's a traditional American dessert that is composed of fruit and sweetened crumbs. They've become the reigning champion of my family BBQs and I love experimenting with different fruit and flavor combinations. When I found this recipe for Brown Betty Cheesecakes, I instantly knew it was going to be something special. It surely didn't disappoint! These sweet bite-sized cheesecakes are the perfect handheld dessert option when feeding a crowd. They're simple to construct and will leave your guests begging for more. Check out the recipe below to see how to make this sweet twist on a classic!

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INGREDIENTS:

For The Crust:
1/4 c. brown sugar
1 c. graham cracker crumbs
3/4 c. rolled oats
1/2 c. melted butter

For The Cheesecake:
2 (8 oz. each) packages of cream cheese, softened
2 tbsp. cornstarch
1/4 c. brown sugar
1/4 c. white sugar
1/8 tsp. ginger
2 tsp. vanilla extract
1/2 tsp. cinnamon

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For The Topping:
1/4 c. all-purpose flour
1/4 c. rolled oats
1/4 c. brown sugar
1/2 tsp. cinnamon
2 tbsp. coconut oil
2 medium-large apples, peeled, cored, and finely diced
caramel topping, if desired

DIRECTIONS:

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Preheat your oven to 350 degrees. Line 16-18 muffin cups with liners and set aside. In a mixing bowl, combine graham cracker crumbs, rolled oats, melted butter, and brown sugar. Mix well. Drop one spoonful into each muffin cup and press inside the bottom to form little crusts. Bake for five minutes. Set aside and let cool.

Meanwhile, using a mixer, blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch, and vanilla. Once combined, drop spoonfuls of the mixture atop each of the cooled crusts. Be sure to leave a little room at the top for the apples and topping. Use the back of your spoon to evenly spread the mixture out.

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In another bowl, combine the flour, rolled oats, brown sugar, cinnamon, and coconut oil together to make the topping. Arrange the chopped apples evenly atop the cheesecake mixture and top with a dollop of the streusel topping. Bake for 25-30 minutes. Once done, let cool completely (about 15 minutes) and refrigerate overnight. Before serving, top with caramel topping. Enjoy!

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