Mini Salted Caramel Cheesecakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 2 tbsp Brown sugar
  • 18 tbsp Caramel, Salted
  • 1 Kosher salt
  • 1 pinch Salt
  • 4 tbsp Sugar

• Snacks

  • 2 1/4 cups Graham crackers

• Dairy

  • 1/2 cup Butter
  • 16 oz Cream cheese
  • 1/4 cup Sour cream

Found on jocooks.com

Description

Ingredients

• 2¼ cups crushed graham crackers
• 2 tbsp brown sugar
• ½ cup (1 stick) butter, melted
• 16 oz (2 packages) cream cheese
• 4 tbsp sugar
• ¼ cup sour cream
• 2 eggs
• 2 tbsp all purpose flour
• pinch of salt
• 18 tbsp salted caramel
• kosher salt

Directions

• Preheat oven to 350 F degrees.
• In a food processor add the crushed graham crackers, brown sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup.
• Add the cream cheese, sugar to the bowl of your mixer and mix until smooth. Add the sour cream, eggs, flour and a pinch of salt to the mixer and mix until well combined and smooth.
• Add about 2 to 3 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups, there will be crumbs and cheesecake mixture left over for another 6 mini cakes, so if you only have one pan, refrigerate the crust and cheesecake mixture until the pan is free to continue.
• Bake the cheesecakes for about 15 to 20 minutes. Let the cheesecakes cool and come to room temperature.
• Melt the salted caramel in the microwave until you can spoon it out. Top each cheesecake with about 1 tbsp of the salted caramel then sprinkle with a bit of kosher salt.
• Refrigerate until ready to serve.

Nutrition