Mini Caramel Cheesecakes with Chocolate & Almond Topping 🍰🍯🌰
Ingredients:
1 cup graham cracker crumbs 🍪
2 tbsp granulated sugar 🍬
4 tbsp unsalted butter, melted 🧈
16 oz cream cheese, softened 🧀
1/2 cup granulated sugar 🍬
2 tbsp sour cream 🍶
1 tsp vanilla extract 🌿
2 large eggs 🥚
1 tbsp all-purpose flour (optional, for stability) 🌾
1/2 cup soft caramel candies or homemade caramel sauce 🍯
2 tbsp heavy cream 🥛
1/2 cup whipped cream 🍦
1/4 cup chocolate-covered almonds, chopped 🍫🌰
Directions:
1. Let’s kick things off by preparing the crust! Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until it’s all nicely blended. Then, take about 1 tablespoon of that mixture and press it into the bottom of each liner. Bake for 5 minutes and then set them aside.
2. Now it’s time to make the cheesecake filling! In a new mixing bowl, beat together the cream cheese and sugar until it’s smooth and creamy. Add in the sour cream, vanilla extract, and optional flour, and mix until everything is well combined. Gradually beat in the eggs one at a time, but be careful not to overmix!
3. Let’s bake those cheesecakes! Pour the cheesecake batter over the crusts, filling each cup about 3/4 full. Bake them for 18-22 minutes, or until the centers are slightly jiggly but set. After baking, let them cool to room temperature and then refrigerate for at least 2 hours (overnight is even better!).
4. It’s caramel time! In a microwave-safe bowl, take your caramel candies and heavy cream. Heat them together in 30-second intervals, stirring in between, until it’s all nice and smooth.
5. Finally, it’s time to assemble and serve! Drizzle the cooled cheesecakes with that warm caramel sauce. Pipe some whipped cream on top and sprinkle with chopped chocolate-covered almonds. Serve them chilled and enjoy every bite!
Enjoy your delicious mini caramel cheesecakes! 😋