Mini Salted Caramel Cheesecakes

Ingredients

• 180 g graham cracker crumbs
• 6 tbsp salted butter (melted)
• 2 tbsp granulated sugar (for the crust)
• 16 oz cream cheese (room temperature)
• 2 tbsp sour cream (room temperature)
• 2 tbsp heavy cream
• 0.5 cup granulated sugar (for the cheesecake filling)
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 2 eggs (room temperature)
• 0.25 cup caramel sauce (for the cheesecake batter; the source specifies Ghirardelli Sea Salt Caramel Sauce)
• 0.75 cup caramel sauce (for topping; the source specifies Ghirardelli Sea Salt Caramel Sauce)
• flaky sea salt (for sprinkling)

Steps

1. 1

   Preheat the oven; the source does not provide an oven temperature. Line a muffin tin with cupcake liners.

2. 2

   Mix the graham cracker crumbs, melted salted butter, and granulated sugar for the crust until evenly combined.

3. 3

   Spoon the crust mixture into the cupcake liners, dividing it evenly among them.

4. 4

   Pat the crusts down firmly in the liners to form an even base.

5. 5

   Bake the crusts for 5 minutes. The source does not state the baking temperature.

6. 6

   Beat the room-temperature cream cheese and sour cream until smooth.

7. 7

   Add the heavy cream, granulated sugar, cornstarch, vanilla extract, room-temperature eggs, and 1/4 cup caramel sauce.

8. 8

   Mix until the cheesecake batter is just combined; avoid mixing beyond that point.

9. 9

   Spoon the cheesecake batter into the baked crusts, distributing it evenly among the cupcake liners.

10. 10

    Set the muffin tin in a water bath. The source refers viewers to the blog for water-bath details but does not provide them here.

11. 11

    Bake the cheesecakes. The source does not provide the oven temperature or baking time.

12. 12

    Refrigerate the cheesecakes until completely chilled.

13. 13

    Remove the chilled cheesecakes from the liners.

14. 14

    Drizzle the remaining caramel sauce over the cheesecakes.

15. 15

    Sprinkle the cheesecakes with flaky sea salt and serve.

Notes

The source states that water-bath details are available on the blog, but those details were not supplied. It also omits the cheesecake baking temperature and baking time, so consult the original blog or source before baking. An additional OCR fragment at the end of the ingredient card is incomplete and was not used.

Nutrition per serving

• dessert
• baked
• mini cheesecakes
• fall baking
• American
• vegetarian