Ingredients: |
Ingredients: For the Crust:
1 ½ cups graham cracker crumbs from 12 whole crackers*
6 Tbsp unsalted butter, melted
½ tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 oz sweetened condensed milk
Topping Ingredients:
1 cup caramel sauce
1 cup heavy whipping cream chilled
1 Tbsp granulated sugar
½ tsp vanilla extract
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Directions: |
Directions:How to Make the Crust:
Prep: Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine graham crumbs. melted butter, and cinnamon. Stir to evenly moisten crumbs. Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.
How to Make Mini Cheesecakes:
In a large mixing bowl, beat together cream cheese and eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed** until blended (2 min). Divide cheesecake mix evenly between cupcake liners - about ¾ full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking. Cool to room temp in baking dish then spoon ½ to 1 Tbsp caramel sauce (see recipe) over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.
How to Make Whipped Cream:
In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and ½ tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.
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This recipe for Mini Cheesecakes with Caramel Sauce is from