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"Hunger is the best sauce in the world."--Cervantes

Bite-Size Salted Caramel cheesecakes Recipe

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This recipe for Bite-Size Salted Caramel cheesecakes is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. graham cracker crumbs
1 tbsp. brown sugar
3/4 C. kosher salt, divided
2 tbsp. butter, melted
1 1/2 pkgs. (12 oz.) cream cheese, softened
1/2 C. sugar
1 egg
12 small square camels (Kraft)
1 tbsp. milk
Directions:
Directions:
Heat oven to 325 degrees. Mix graham crumbs, brown sugar, 1/4 top. salt and butter. Press into bottoms of 24 paper lined mini muffin cups. Beat cream cheese and sugar until blended. Add egg and beat until blended. Spoon into muffin cups. About 1tbsp. each. Bake for 15 minutes or until center of cheesecakes are almost set. Cool. Refrigerate 1 hour. Place the carmels in a bowl, add milk and 1/4 tsp.remaining salt. Place over a pan of boling water, making sure the water does not touch the bottom of the bowl. Melt the camels and blend well. Stir frequently. Drzzle 1 tsp. carmel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate i hour.

 

 

 

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