Salted Caramel Cheesecake Minis

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/2 cup Graham crumbs
  • 1/2 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 12 Kraft caramels

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Milk
  • 1 Philadelphia 2 pkg. (250 g each philadelphia brick cream cheese (375 g

Found on kraftcanada.com

Description

Ingredients

• 1/2 cup graham crumbs
• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 2 Tbsp. butter, melted
• 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (375 g), softened
• 1/2 cup granulated sugar
• 1 egg
• 12 Kraft Caramels
• 1 Tbsp. milk

Directions

• Heat oven to 325°F. Mix graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups. Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each. Bake 15 min. or until centres of cheesecakes are almost set. Cool completely. Refrigerate 1 hour. Microwave caramels, milk and 1/4 tsp. of the remaining salt in microwaveable bowl on HIGH 2 min.; stir until caramels are completely melted and mixture is well blended. Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

Nutrition