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Mini Salted Caramel Cheesecakes
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Ingredients:
16 oz Cream Cheese, softened
3/4 Cup Sugar
2 Large Eggs
1 Tsp Vanilla Extract
2 Cups Graham Cracker Crumbs
1 Stick Unsalted Butter, melted
10 oz Salted Caramel Sauce
Kosher Salt
Directions:
Preheat the oven to 350 degrees.
Add the graham cracker crumbs and melted butter to a mixing bowl. Mix until well combined.
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.
In the bowl of a stand mixer, beat the cream cheese and ¾ cup sugar.
Add the eggs and vanilla and beat until well combined.
Scoop into the cheesecake wells until about ¾ full, making sure each well is filled about the same amount.
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.
Remove from the oven and place the pan on a wire rack to cool completely.
Once completely cooled, gently remove the cheesecakes from the wells.
Scoop a heaping spoonful of the caramel sauce over the top of each cheesecake and sprinkle with salt.
Serve immediately or refrigerate until ready to serve.
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Add the graham cracker crumbs and melted butter to a mixing bowl. Mix until well combined.
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.
In the bowl of a stand mixer, beat the cream cheese and ¾ cup sugar.
Add the eggs and vanilla and beat until well combined.
Scoop into the cheesecake wells until about ¾ full, making sure each well is filled about the same amount.
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.
Remove from the oven and place the pan on a wire rack to cool completely.
Once completely cooled, gently remove the cheesecakes from the wells.
Scoop a heaping spoonful of the caramel sauce over the top of each cheesecake and sprinkle with salt.
Serve immediately or refrigerate until ready to serve.
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