Layered Mini Caramel Cheesecakes recipe
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Ingredients
- 30 vanilla wafer cookies 30 caramel candies 3 tablespoons milk 3 (8 ounce) packages cream cheese, softened ¾ cup white sugar 3 eggs 1 ½ teaspoons vanilla extract
Nutrition Info
- 216.3 caloriescarbohydrate: 22.2 gcholesterol: 55.1 mgfat: 12.9 gfiber: 0.1 gprotein: 3.9 gsaturatedFat: 7.1 gservingSize: -sodium: 146.3 mgsugar: 14.7 gtransFat: : -unsaturatedFat: : -
Directions Layered Mini Caramel Cheesecakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Place 1 vanilla wafer cookie in the bottom of each muffin cup. Place the remaining cookies in a container and crush to crumbs.
Place caramels in a medium saucepan, add milk. Heat on low, stirring occasionally until melted, about 10 minutes.
Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until cheesecake filling is smooth. Distribute 2 tablespoons of the filling into each muffin cup.
Stir two-thirds of the melted caramel mixture into the remaining cheesecake filling, mix well. Distribute 2 tablespoons of caramel-cheesecake mixture into the muffin cups.
Bake in the preheated oven until cheesecake is set, about 1 hour. Let cool to room temperature, at least 25 minutes.
Reheat the remaining caramel sauce until warm, about 2 minutes. Drizzle onto the cheesecakes. Sprinkle the cookie crumbs on top. Remove cheesecakes from the muffins tins, place on a serving platter. Cover and refrigerate until cool, about 4 hours.