Mini Caramel Cheesecakes

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup sour cream

Caramel Sauce:
1 cup brown sugar
1/2 cup heavy cream
4 tbsp butter
1 tsp vanilla extract
Pinch of salt

Directions:
Preheat Oven: Preheat to 325°F (163°C). Line a muffin tin with paper liners.
Prepare Crust:
Combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of each paper liner.
Make Filling:
Beat cream cheese, sugar, and vanilla extract until smooth.
Add eggs one at a time, blending well after each addition.
Stir in sour cream.

Bake:
Pour the filling over the prepared crusts.
Bake for 20-25 minutes, until the centers are set.
Allow cheesecakes to cool.

Caramel Sauce:
In a saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt.
Bring to a boil and stir until the mixture thickens.
Remove from heat and stir in vanilla extract.

Assemble:
Drizzle the caramel sauce over the cooled cheesecakes before serving.

Details:
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: 300 kcal per serving
Servings: 12 mini cheesecakes

Tags:
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