Caramel Cheesecake Bites
Individual cheesecakes with a graham cracker crust and creamy filling, baked in a muffin pan, chilled and topped with caramel.
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Ingredients
- 1 cup graham cracker crumbs finely crushed, about 7 full sheets
- 5 tablespoons unsalted butter melted
- 1 tablespoon light brown sugar
- 1 pinch salt
- 16 ounces cream cheese full-fat, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 6 tablespoons heavy cream room temperature
- 2 tablespoons sour cream room temperature
- 1 teaspoon vanilla extract
- 2 large eggs room temperature, beaten
- 3/4 cup caramel sauce about 1 tablespoon per bite, warmed
- flaky sea salt optional
Instructions
- Heat the oven to 300°F and line a 12-cup muffin pan with paper liners.
- Mix the graham cracker crumbs, melted butter, brown sugar and salt. Divide between the 12 cups and press down firmly into an even layer.
- Beat the cream cheese, sugar and cornstarch on low speed until just smooth, about 1 minute. Scrape down the bowl.
- Mix in the heavy cream, sour cream and vanilla on low speed until combined.
- Add the beaten eggs in two additions on low speed, scraping the bowl between them. Do not overmix.
- Fill each cup mostly full, about 3 to 4 tablespoons, then tap the pan on the counter to release air bubbles.
- Bake on the middle rack 16 to 18 minutes, until the edges are set and the centers still jiggle slightly.
- Cool to room temperature on the counter, then cover and refrigerate at least 4 hours or overnight.
- Lift the cheesecakes out with an offset spatula. Spoon about 1 tablespoon of warm caramel over each and add a pinch of flaky salt if you like.
Notes
Make ahead: bake and chill 2 to 4 days ahead; add caramel shortly before serving. Refrigerate covered up to 4 days. Freeze without caramel up to 1 month and thaw overnight in the refrigerator.
Nutrition
Serving: 1servingCalories: 358kcalCarbohydrates: 35.5gProtein: 4.6gFat: 22.8gSodium: 260mgFiber: 0.2gSugar: 25.7g
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