Salted Caramel Cheesecake Bites

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Caramel sauce, homemade salted

• Baking & Spices

  • 1/3 cup Chocolate chips, semisweet
  • 2/3 cup Granulated sugar
  • 2 tsp Mccormick vanilla extract, Rich Pure

• Snacks

  • 9 Full chocolate graham cracker sheets

• Dairy

  • 2 packages (8 ounces each cream cheese
  • 4 tbsp Butter, salted

Found on mybakingaddiction.com

Ingredients

• 9 full chocolate graham cracker sheets, crushed into crumbs
• 4 tablespoons salted butter, melted
• 2 packages (8 ounces each) cream cheese, room temperature
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons McCormick® Extra Rich Pure Vanilla Extract
• 1/3 cup homemade salted caramel sauce, warmed
• 1/3 cup semisweet chocolate chips, melted

Directions

• Preheat oven to 325°F. Line 12 muffin cups with paper baking liners. In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes. Remove pan to a wire rack to cool while you prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed. Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full. Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.). Refrigerate 4 hours or overnight. Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake and drizzle with melted chocolate.