Salted Caramel Mini Cheesecakes

By Apez27

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Ingredients

1/2 cup graham cracker crumbs
1 tbsp. brown sugar
3/4 tsp. kosher salt, divided
2 tbsp. butter, melted
12 oz. Philadelphia cream cheese, softened
1/2 cup sugar
1 egg
12 kraft caramels
1 tbsp. milk

Details

Servings 24
Level of difficulty Average
Preparation time 20mins
Cooking time 190mins
Cost Average budget

Preparation

Step 1

Heat oven 325

Step 2

mix graham crumbs with brown sugar, 1/4 tsp. salt and butter; press onto bottom of paper lined mini muffin tims.

Step 3

Beat cream cheese and white sugar in large bowl with mixer until well blended. Add egg mixing on low speed just until blended. Spoon 1 tbsp. cream cheese into each prepared mini muffin cup.

Step 4

Bake 15 min. or until center is almost set. Cool completely. Refrigerate at least 1 hour.

Step 5

Combine caramels and milk in a small bowl. Microwave for 1 min. 30 seconds or until caramel is smooth, stirring each 30 seconds. Stir in 1/4 tsp. salt. Pour 1 tsp. caramel sauce onto each cheesecake and sprinkle with remaining salt. Refrigerate 1 additional hour prior to serving.

When making cheesecakes, bring the eggs and cream cheese to room temperature before using. This will allow for easier blending with the other ingredients. To bring to room temperature, remove the ingredients from the refrigerator about 30 min. before using.