Side Pannel
Salted Caramel Cheesecake Minis
Salted Caramel Cheesecake Minis
- Recipe Submitted by Rosemary on 11/29/2014
Category: Holiday, Kids, Cheesecakes
Ingredients List
- 1/2 cup graham cracker crumbs
- 1 Tbsp. brown sugar
- 3/4 tsp. kosher salt, divided
- 2 Tbsp. butter, melted
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
- 1/2 cup granulated sugar
- 1 egg
- 12 KRAFT Caramels
- 1 Tbsp. milk
Directions
HEAT oven to 325°F.
MIX graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
1. BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.
2. BAKE 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
3. PLACE caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
4. DRIZZLE about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
MIX graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
1. BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.
2. BAKE 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
3. PLACE caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
4. DRIZZLE about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
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