Preheat the oven to 325°F and line a cupcake pan with liners. Spray the liners with non-stick spray and set aside.
In a medium bowl, combine the graham crumbs, melted butter, and brown sugar until evenly combined. Add about 2½ tablespoons of the crust mixture to each of the muffin cup liners. Press it evenly into the bottom of the cups.
2 cups graham crumbs, ½ cup salted butter, ¼ cup light brown sugar
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream the cream cheese until smooth. Add the Greek yogurt (or sour cream), egg, caramel sauce, brown sugar, vanilla, and cinnamon, and beat until smooth.
8 ounces cream cheese, 2 tablespoons Greek yogurt or sour cream, 1 large egg, ¼ cup caramel sauce, ¼ cup light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon
Use a medium cookie scoop to portion out the cheesecake mixture evenly over the crusts in the muffin tin.
Peel, core, and dice the apples then add to a medium bowl with the brown sugar and cinnamon, and todd to combine. Set aside.
2 Granny Smith apples, 2 Tablespoons light brown sugar, ½ teaspoon ground cinnamon
In a separate, large bowl, whisk together the flour, brown sugar, rolled oats, and cinnamon. Then use a pastry cutter to cut in the softened butter until the mixture is crumbly.
⅓ cup all-purpose flour, ⅓ cup light brown sugar, ½ cup rolled oats, 1 teaspoon ground cinnamon, 6 tablespoons salted butter
Spoon the apple mixture evenly over the top of the cheesecake mixture. Then spoon on a little of the crumble topping. The muffin tins will look a little full, that's okay.
Bake for 30 minutes. Allow the cheesecakes to cool to room temperature before transferring them to the refrigerator to chill for at least 2 hours.
Serve with whipped cream and caramel drizzle if desired.
whipped cream, caramel sauce