Description
Indulgent mini caramel cheesecakes with rich creaminess, sweet caramel, and a crumbly graham cracker crust.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce
- Whipped cream (for topping)
- Chopped nuts (optional, for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter.
- Press the mixture into the bottom of mini cheesecake cups.
- In a separate bowl, beat softened cream cheese until smooth, then add 1/2 cup sugar and vanilla extract.
- Incorporate eggs one at a time, mixing gently after each addition.
- Pour the cream cheese mixture over the crust in each cup, filling about three-quarters full.
- Bake for 20-25 minutes until the edges are set and the center is slightly jiggly.
- Let cheesecakes cool to room temperature.
- Drizzle with caramel sauce, top with whipped cream, and garnish with nuts if desired.
- Refrigerate for at least two hours before serving.
Notes
For best results, ensure the cream cheese is softened and avoid overmixing the batter.