Many families have traditions regarding the meals they eat at Easter, so in recognition of that this year I decided to make this dessert. These miniature cheesecakes make for the perfect treat - they're rich and creamy, and the salted caramel sauce puts them over the top!
Adapted from The Domestic Rebel
These miniature cheesecakes make for the perfect treat - they're rich and creamy, and the salted caramel sauce puts them over the top!
Adapted from The Domestic Rebel
Preheat oven to 350 F. Line a muffin tin with paper muffin cups and set aside.
In a medium bowl combine cracker crumbs, brown sugar, and melted butter. Stir until well blended and the mixture resembles wet sand. Place one tablespoon or so of the mixture in the bottom of each muffin cup, making sure it is evenly divided among all the cups. Use a small flat object such as the bottom of a spice jar to compress the mixture in the bottom of each cup. Bake for 5 minutes, then remove from oven and set aside. Do not turn the oven off.
Using a stand mixer with a paddle attachment, cream together the cream cheese and brown sugar for about 1 minute, then scrape down the sides of the mixing bowl with a spatula. Add the eggs one at a time, mixing well after adding each one. Add the vanilla and sour cream, followed by the salted caramel sauce. Mix until very smooth, scraping down the sides of the bowl if needed.
Using a cookie dough scoop or similar measure, scoop about two tablespoons of the mixture into each muffin cup, filling them to about 3/4 full.
Bake for 15 minutes or until cheesecake tops are a light golden brown and the centers appear set and not jiggling. Remove from oven and allow to cool completely.
Spoon one tablespoon of caramel sauce on top of each cheesecake and place in refrigerator to set. Garnish with sea salt if desired.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.