Instructions
Step 1: Prep the Oven
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Crust
- Combine graham cracker crumbs, sugar, and melted butter. Stir until crumbs are coated.
- Press 1 tablespoon of crust mixture into each liner, forming an even layer.
Step 3: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy (2-3 minutes).
- Add vanilla, sour cream, and eggs one at a time, mixing until just combined. Don’t overmix!
Step 4: Fill the Cups
- Divide cheesecake batter evenly among liners (3/4 full).
- Gently tap the tin to remove air bubbles.
Step 5: Bake the Cheesecakes
- Bake for 18-20 minutes, or until centers are set but slightly jiggly.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Add the Caramel
- Once cool, spoon 1-2 teaspoons of caramel sauce over each cheesecake. Add sea salt, if desired.
- Refrigerate for at least 1 hour before serving.
Tips & Notes
- Use room temperature cream cheese, eggs, and sour cream for a smooth filling.
- Don’t overmix the batter to prevent cracking.
- Allow ample chilling time for firm cheesecakes.
Variations
- Chocolate Caramel: Add 1/4 cup melted chocolate to the filling and drizzle with extra chocolate sauce.
- Oreo Crust: Use crushed Oreos instead of graham crackers.
- Fruit Topping: Use strawberry or raspberry sauce instead of caramel.
Frequently Asked Questions (FAQs)
How do I store them?
Refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months (thaw in the refrigerator).
Can I use a different crust?
Yes! Try crushed shortbread or gingersnap cookies.
How do I prevent cracking?
Avoid overmixing and bake at a lower temperature. Cooling gradually in the oven (with the door slightly ajar) can help.
Can I make them ahead?
Yes! Prepare 1-2 days in advance, refrigerate, and add caramel just before serving.
Enjoy these elegant and delicious Caramel Mini Cheesecakes! Happy baking!
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