Emily Vaartstra | Crumbs
Everything tastes better when it is mini. It is also a bonus that mini means less calories. Although, when it comes to cheesecake the calories aren’t worth counting anyways.
Though this recipe takes a little while to make, the end result is worth the extra effort that goes in to baking the cheesecakes. Although there a several different options for toppings, these cheesecakes are best served with warm gooey caramel. After you plop two cakes in your mouth you know you should be done, but one more couldn’t hurt, right?
- 2 cups finely crushed graham crackers (16 sheets)
- 3 tablespoons granulated sugar
- 7 tablespoons melted butter
- 4 (8 oz) cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 tablespoons flour
- 4 large eggs
- 2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 package of caramels, melted
- Preheat oven to 350 degrees F.
- In a bowl, whisk together crushed graham crackers with 3 tablespoons sugar.
- Pour melted butter over the mixture and stir together until evenly coated.
- Divide the crust mixture into mini paper lined muffin cups (You can also substitute the mini cups with regular cups)
- Press the crust down into an even layer then bake for 5 minutes.
- In another bowl, whisk sugar with flour.
- Add cream cheese and blend on low speed until smooth.
- Mix in the eggs one at a time and blend evenly.
- Add vanilla extract, sour cream and heavy cream, mix evenly.
- Divide the mixture among the muffin cups filling each cup nearly full.
- Bake for 18-20 minutes or until centers look jiggle slightly.
- Refrigerate for two hours and serve with hot caramel sauce.