Description
These mini cheesecakes with caramel sauce are creamy, easy to bake, and perfect for parties or make ahead desserts using simple pantry ingredients. They are smooth, rich, and perfectly portioned.
Ingredients
- Crust: 1 1/2 cups graham cracker crumbs
- Crust: 6 tablespoons unsalted butter melted
- Crust: 1/2 teaspoon ground cinnamon
- Cheesecake Filling: 16 ounces full fat cream cheese softened
- Cheesecake Filling: 3 large eggs at room temperature
- Cheesecake Filling: 14 ounces sweetened condensed milk
- Caramel Sauce: 1 cup granulated sugar
- Caramel Sauce: 6 tablespoons unsalted butter cubed
- Caramel Sauce: 1/2 cup heavy cream warmed
- Caramel Sauce: 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and line a 24 cup muffin pan with paper liners.
- Mix graham cracker crumbs, melted butter, and cinnamon until evenly moistened. Press about 1 tablespoon into each liner and compact firmly.
- Beat cream cheese on medium speed until smooth, about 2 minutes. Add eggs one at a time, mixing just until blended.
- Pour in sweetened condensed milk and mix on low speed until fully combined and smooth.
- Divide batter evenly over crusts, filling each about three quarters full.
- Bake for 15 to 17 minutes until edges are set and centers gently jiggle. Remove and cool completely at room temperature.
- To make caramel sauce, heat sugar in a saucepan over medium heat until melted and amber in color, stirring constantly.
- Carefully whisk in butter until smooth, then slowly add warm cream and salt. Simmer 1 minute and cool slightly.
- Spoon caramel over cooled cheesecakes and refrigerate at least 2 hours before serving.
Notes
- Do not overbake to maintain a creamy center and smooth texture.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American