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Mini Salted Caramel Cheesecakes

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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


  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. Press down to form the crust.
  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.
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