Mini Salted Caramel Cheesecakes

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter (melted)
• 1 tbsp granulated sugar
• 16 oz cream cheese (room temperature)
• 0.25 cup sour cream (room temperature)
• 0.5 cup granulated sugar
• 1 egg (large, room temperature)
• 1 tsp vanilla extract
• caramel sauce (for drizzling)
• flaky sea salt (for garnish)

Steps

1. 1

   Preheat your oven to 325°F (163°C) and line a standard muffin tin with 12 cupcake liners.

2. 2

   In a small bowl, mix together the graham cracker crumbs, 3 tablespoons of melted butter, and 1 tablespoon of sugar until the mixture resembles wet sand.

3. 3

   Spoon the graham cracker mixture evenly into the bottom of the 12 cupcake liners.

4. 4

   Press the crusts down firmly using the bottom of a small glass or a spoon to create an even layer.

5. 5

   Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.

6. 6

   In a large bowl, beat the room temperature cream cheese and sour cream together until completely smooth and free of lumps.

7. 7

   Add 1/2 cup sugar, the egg, and vanilla extract to the cream cheese mixture.

8. 8

   Mix on low speed until the ingredients are just combined; do not overmix, as this can incorporate too much air.

9. 9

   Spoon the cheesecake batter into the cupcake liners, filling each one nearly to the top.

10. 10

    Place the muffin tin inside a larger baking pan and fill the outer pan with about an inch of hot water to create a water bath.

11. 11

    Bake for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle.

12. 12

    Remove from the oven and allow to cool to room temperature in the tin, then refrigerate for at least 4 hours (or overnight) until completely chilled.

13. 13

    Once chilled, remove the cheesecakes from the liners.

14. 14

    Drizzle each cheesecake with caramel sauce and sprinkle with a pinch of flaky sea salt before serving.

Notes

Ensure all filling ingredients (cream cheese, sour cream, and egg) are at room temperature to prevent lumps and ensure a smooth texture. A water bath helps prevent cracking and keeps the cheesecakes creamy.

Nutrition per serving

• dessert
• cheesecake
• salted caramel
• fall recipes
• baking
• individual servings
• vegetarian