Mini Salted Caramel Cheesecakes

Ingredients:

Directions:

1. Preheat the oven to 350 degrees.
2. Add the graham cracker crumbs and melted butter to a mixing bowl. Mix until well combined.
3. Evenly divide between the cheesecake wells in your pan. Press down to form the crust. *We used a Mini Cheesecake pan. You can use a Mini Muffin pan as well. Just make sure the pan is a non-stick pan for easy release. If you don’t have a non-stick pan, use cupcake or muffin liners.
4. In the bowl of a stand mixer, beat the cream cheese and ¾ cup sugar.
5. Add the eggs and vanilla and beat until well combined.
6. Scoop into the cheesecake wells until about ¾ full, making sure each well is filled about the same amount.
7. Bake for 15-17 minutes. Turn off the oven, slightly open the door, and allow the cheesecake to cool for 5-10 minutes while still in the oven.
8. Remove from the oven and place the pan on a wire rack to cool completely.
9. Once completely cooled, gently remove the cheesecakes from the wells.
10. Scoop a heaping spoonful of the caramel sauce over the top of each cheesecake and sprinkle with salt.
11. Serve immediately or refrigerate until ready to serve.

Add to which day's menu?