Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the cheesecake filling:
- 2 packages (16 ounces total) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions:
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a small bowl, mix together the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar until well combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Use the bottom of a glass or a spoon to press down firmly.
- In a large mixing bowl, beat the cream cheese and 1/2 cup of granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Spoon the cheesecake mixture over the crusts, filling each muffin cup almost to the top.
- Bake in the preheated oven for about 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cheesecakes are cooling, prepare the caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon.
- The sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn it.
- Once the sugar is completely melted and has turned a golden brown color, add the butter pieces. Be careful as the mixture will bubble up.
- Stir the butter into the caramel until completely melted, about 2-3 minutes.
- Slowly pour in the heavy cream while stirring constantly. Again, be careful as the mixture will bubble up.
- Allow the mixture to boil for about 1 minute, then remove it from the heat.
- Stir in the vanilla extract and a pinch of salt, if desired. Let the caramel sauce cool slightly.
- Once the mini cheesecakes are cooled, drizzle each one with caramel sauce.
- Refrigerate the cheesecakes for at least 2 hours, or until they are completely chilled.
- Serve the mini cheesecakes with additional caramel sauce drizzled on top, if desired. Enjoy your decadent Mini Cheesecakes with Caramel Sauce!