- For the crust:
- 1/4 cup butter melted
- 2 cups graham crumbs
- For the cheesecakes:
- 24 oz cream cheese 3 packages
- 3 eggs
- 1 tsp vanilla
- 3/4 cup sugar
- Finely chopped apples peaches, pears, other fruit
- For the crisp:
- 1/4 cup butter quite soft
- 3/4 cup flour I use whole wheat
- 1 cup oats
- 1/2 tsp cinnamon
- 2/3 cup brown sugar
Preheat oven to 350 degrees F.
For the crustLine 24 muffin tins with paper liners.
Combine butter and graham crumbs. Spoon 1 tbsp crumbs into each liner and press down with your thumb.
For the cheesecake:With a stand mixer or handheld mixer, beat cream cheese until smooth. Add eggs, vanilla and sugar and beat again until smooth.
Ladle batter into liners, leaving room at the top for fruit and streusel.
Top with finely chopped fruit of choice.
For the streusel:Combine all ingredients and mix together until crumbly. Sprinkle on top of fruit on the cheesecakes.
Bake for 18-20 minutes until centers are just set.
Bring to room temperature and refrigerate for at least 2 hours before serving.