PICKLES. PRESERVES. SAUCES

Salted Caramel Mini Cheesecakes

Salted Caramel Mini Cheesecake
  • 2 ¼ Cups finely crushed Graham Crackers (from 18 sheets)
  • 3 Tablespoons Granulated Sugar
  • 7 Tablespoons Salted Butter, melted
  • 4 (8 oz) Package Cream Cheese, softened
  • 1 ½ Cups Granulated Sugar
  • 3 Tablespoons All-Purpose Flour
  • 4 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • ½ Cup Sour Cream
  • ½ Cup Heavy Cream
  • Old Soul Ms. Gaye’s Salted Caramel

Preheat oven to 350 degrees. Whisk crushed graham crackers with 3 tablespoons granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping tablespoon to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk 1 ½ cups granulated sugar with 3 tablespoons flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap bowl against counter top several times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't over-bake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce (note: for best results spoon sauce on just before serving). Store in an airtight container in refrigerator or freeze.