Side Pannel
Mini Cheesecakes with Caramel Sauce
- Prep Time: 2 hours
- Cooking Time: 15 mins
- Serves: 24 mini cheesecakes
Mini Cheesecakes with Caramel Sauce
- Recipe Submitted by maryjosh on 11/27/2017
Ingredients List
- For the Crust:
- 1½ cups graham cracker crumbs (from 12 whole crackers)*
- 6 Tbsp (3/4 stick) 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 can sweetened condensed milk
- What You Will Need:
- 24 standard cupcake liners and 24 count muffin tin
- Optional Whipped Cream & Topping Ingredients:
- 1 cup of cold heavy whipping cream
- 1 Tbsp granulated sugar
- ½ tsp vanilla extract
- Cinnamon to garnish
- 1 cup caramel sauce
Directions
How to Make Mini Cheesecakes with Caramel Sauce:
Prep: Preheat Oven to 350˚F. Combine 1½ cups graham cracker crumbs, 6 Tbsp melted butter and ½ tsp 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.
Mix cream cheese and eggs with whisk attachment (or electric hand mixer) on high speed 5 minutes, or 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 minutes. 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
over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large open 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.
Prep: Preheat Oven to 350˚F. Combine 1½ cups graham cracker crumbs, 6 Tbsp melted butter and ½ tsp 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.
Mix cream cheese and eggs with whisk attachment (or electric hand mixer) on high speed 5 minutes, or 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 minutes. 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
over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large open 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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