Salted Caramel Cheesecakes

We are all about the mini desserts, and these salted caramel cheesecakes can be made mini or a normal cupcake size, but the minis are perfect for feeding a crowd.

If you are a cheesecake fan, you’ll love these! The salty sweet caramel with the creaminess of the cheesecake layer and the crunch of the graham cracker crust is so good together. Sure you can top these little cheesecakes in so many different ways, but this salted caramel is so good, and perfect for this time of year.

What you need to make Salted Caramel Cheesecakes:

For the Graham Cracker Crust:

graham crackers
sugar
butter

For the Cheesecake Filling:

cream cheese
sugar
flour
eggs
vanilla extract
sour cream
heavy cream

For the Salted Caramel:

sugar
water
corn syrup
butter
heavy cream
sour cream
salt
vanilla
salt flakes to garnish

How to make Salted Caramel Cheesecakes:

For the Graham Cracker Crust:

Preheat: Preheat oven to 350.
Crush graham crackers: Crush the graham crackers either with a rolling pin or in a food processor.
Mix ingredients: Whisk together crushed graham crackers, sugar and melted butter until combined.
Press into lined pans: Divide graham cracker mixture into paper lined cupcake pans, add in a heaping spoonful into each liner and press mixture down evenly.
Bake and cool: Bake graham cracker crusts at 350 for 5 minutes. Remove pan from oven and let cool while you make the cheesecake filling.

For the Cheesecake Filling:

Mix cheesecake ingredients: In a large bowl combine all cheesecake filling ingredients except the eggs and mix with a hand mixer or stand mixer. Once pretty well blended, add the eggs and mix until well combined and smooth.
Divide in pans: Divide the cheesecake filling between the paper liners in the cupcake pans, filling each one nearly full.
Bake: Bake at 350 for 18 to 25 minutes. Do not over bake. If they start to crack, remove pan from the oven, and allow to cool for one hour. Cover pan loosely with plastic wrap and store in the fridge for a minimum of 2 hours or overnight.

For the Salted Caramel:

Add ingredients to saucepan: Add sugar, corn syrup and water to a medium saucepan (do not stir at all!).
Bring to a simmer: Bring to a simmer over medium heat without stirring. Simmer until the sugar has turned a dark caramel color (recipe says it takes about 10 min. It takes more like 15 min where I live. Don’t let it burn! )
Add the rest of the ingredients: Remove from heat and add the butter, heavy cream, sour cream, salt and vanilla stir until smooth. Let cool slightly before serving.
Top with caramel: When ready to serve, top each cheesecake with a spoonful of salted caramel. Enjoy!
This recipe makes 48 mini cheesecakes and 12 cupcake sizes cheesecakes. The mini cheesecakes are great for serving a crowd.

How to store Salted Caramel Cheesecakes:

Keep these cheesecakes covered and store in the fridge. They will last around three days. A little tip when you make these…wait to put the salted caramel on just before serving. I put it on first and tried to cover with plastic wrap, and the caramel stuck to the plastic wrap. It was bad.

Different ways to top Cheesecake cupcakes:

We recently shared the recipe for the salted caramel, and it works perfect on these little cheesecakes. The flavors pair so well together. If you’re not a big caramel fan, try swapping it out for berries, hot fudge, or just eat them plain!

Making the Homemade Caramel:

The key with making the caramel is patience. You have to watch the sugar start to turn a golden color before you add in any of the dairy ingredients, learn from my mistake (ha)…it works best if you see the sugar turn a golden brown. This caramel is great for dipping Granny Smith Apples or for these cheesecakes.

Pans for Mini Cheesecake cupcakes:

With this recipe we made 48 mini cheesecakes using two of these mini cupcake pans that hold 24, and we made 12 regular sized cheesecakes. So 60 cheesecakes total! They’re perfect for parties, holiday parties or baby showers.

Salted Caramel Mini Cheesecakes | NoBiggie.net

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