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These little sweet and salty cheesecakes are so delicious you may not be able to stop after one!
While you prepare the crust, take cream cheese and eggs out of the refrigerator and let them come up to room temperature.
Preheat oven to 275 degrees F.
For the crust, crush the graham crackers by placing them in a large Ziplock bag, sealing the bag and covering the bag with a kitchen towel. Using a rolling pin, roll it over the towel until crackers are crushed, making sure no large pieces remain.
Melt butter in a microwave safe bowl (start with 30 seconds, check it and heat for additional 30 second increments if needed) and add melted butter to the crushed graham crackers.
Line cupcake tins with liners and and cover the bottom of each with about 1 tablespoon (more or less depending on preference) of graham cracker. Use your fingers or a round, heavy object to firmly pack down crust. (The crust should fill about 15-20 liners).
Set aside and prepare cheesecake.
Cheesecake:
Combine room temperature cream cheese and sugar in a mixing bowl and beat until smooth.
Add eggs, one at a time, beating until just combined and smooth, but do not over beat.
Pour cheesecake batter over graham crust, about 3/4 full.
Place in the oven and bake for 25 minutes, or until the cheesecake feels firm and bounces back when touched.
While the cheesecakes cool make caramel sauce:
Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved.
Increase heat to high. The mixture will begin to bubble but do NOT stir the liquid. Every once in a while use the handle of the pan to gently swirl pan and mix the ingredients together.
After a couple minutes you will see the color change as it turns a light amber color.
Another minute or so and the mixture will turn a darker shade of amber.
Once the mixture is a dark amber, turn off the heat and slowly add the cream. When adding the cream the mixture will bubble up quite a bit. Don’t be alarmed, this is supposed to happen! Once the cream is combined, set aside and let caramel cool.
I refrigerated the cheesecakes and then poured the barely warm caramel over them.
I then refrigerated them again to let the caramel harden and sprinkled them lightly with sea salt.
Let them come up to near room temperature before serving so the cheesecake itself is soft.
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