{ Recipe Monday } Mini Caramel Cheesecakes

I got this recipe from here and can I just say that I’m in cheesecake heaven! I’ve loved cheesecake since I was a little girl. Creamy, cold, and you can basically add any sweet sauce you want to it… It’s the perfect dessert for almost any occasion.

I have to admit that I tend to have this problem with really tasty things: portion control is super hard for me! Like, ice cream’s serving size is a half cup. A half cup?! Psshhhh. Yeah right. Who’s horrible idea was that? So here’s the good thing about this tasty treat. These cheesecakes are already individually sized so it makes it a bit easier not to take a giant piece. Although… I’ll probably just end up eating 2. Or 3.

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Mini Cheesecakes with Salted Caramel Sauce

Preheat oven to 350.

Line 2 muffin pans with paper cupcake liners.

Crust:
2 1/4 cups finely crushed graham crackers
3 Tablespoons granulated sugar
6 Tablespoons salted butter, melted

Combine first two ingredients in a small bowl, mix well. Poor the melted butter over the top and combine until the butter is evenly distributed. Spoon crust into prepared cupcake liners, about 1 heaping Tablespoon per liner. Using your fingers, press the graham crackers down into the bottom of the liner. Bake for 5 minutes. While cooling prepare the filling.

Filling:
1 1/2 cups granulated sugar
3 Tablespoons all purpose flour
4 8-oz packages cream cheese, softened
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup heavy cream

In a small bowl combine sugar and flour. In another larger bowl put the cream cheese, then pour the sugar mixture over the top and beat on low until evenly combined. Add the eggs, one at a time, beating on low after each addition until just combined. Add the remaining ingredients and mix until combined well, using a spatula to scrape the sides of the bowl to make sure everything gets mixed in. At this point you can either let your mixture sit for a little bit so all the air bubbles can settle out, or you can bump your bowl on your counter 30 or so times to force out the bubbles faster. Spoon the filling into your cupcake liners over the baked crust. you want the liners to be very nearly full. Cheesecake doesn’t puff up like regular cake so just leave a tiny bit of space at the top so you have somewhere for the caramel topping to go without dripping down the sides of the liner. Bake for 18-23 minutes, or until done. (If the cheesecakes are cracking they are starting to get too done.) Cool in the pan for 30 minutes, then move to a wire rack to finish cooling to room temperature. Cover and refrigerate for 2 hours, or overnight.

Caramel:
1 1/2 cups granulated sugar
1/4 plus 2 Tablespoons water
6 Tablespoons butter (room temperature)
1 cup heavy cream
Course sea salt for sprinkling

In a medium sauce pan combine sugar and water. Over medium-high heat bring to a boil while whisking constantly. When mixture begins to boil stop whisking and let boil until it turns a dark amber color, swirling mixture occasionally. (This takes longer than you think it will! Don’t be afraid to let it turn a nice amber color.) Add the butter and whisk to combine. When the butter is completely combined, remove from heat and let sit for 3 seconds, then add the cream. Whisk until combined. Transfer to a glass jar to cool. Spoon over cheesecakes right before serving! Sprinkle with a touch of course sea salt.

Yummo. I hope you enjoy these as much as I did! They really aren’t hard to make so try it out!

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