Name: Delicious Mini Cheesecakes with Caramel Sauce
Ingredients: 1 1/2 cups crushed graham crackers (about 12 whole crackers) – Provides the base for the crust, adding a delicious buttery flavor.; 6 tablespoons melted unsalted butter – Binds the graham cracker crumbs and adds richness.; 1/2 teaspoon ground cinnamon – Infuses the crust with warm, spicy notes.; 16 oz softened cream cheese (two 8 oz packages) – The star of the cheesecake, giving it a rich and creamy texture.; 3 large eggs (room temperature) – Helps to bind the filling and creates a smooth consistency.; 14 oz can sweetened condensed milk – Adds sweetness and creaminess to the filling.; 1 cup caramel topping – A sweet and gooey addition to the finished cheesecakes.; 1 cup cold heavy cream – Used to make the whipped topping for an airy finish.; 1 tablespoon sugar – Sweetens the whipped cream to balance the flavors.; 1/2 teaspoon vanilla essence – Enhances the overall flavor profile of the cheesecake.; 1/4 teaspoon ground cinnamon for topping (optional) – Adds an extra touch of warmth and flavor when garnishing.

Description

Savor delicious mini cheesecakes with a rich caramel sauce topping. Creamy, decadent, and perfect for any celebration.

Ingredients

Scale

1 1/2 cups crushed graham crackers (about 12 whole crackers) – Provides the base for the crust, adding a delicious buttery flavor.
6 tablespoons melted unsalted butter – Binds the graham cracker crumbs and adds richness.
1/2 teaspoon ground cinnamon – Infuses the crust with warm, spicy notes.
16 oz softened cream cheese (two 8 oz packages) – The star of the cheesecake, giving it a rich and creamy texture.
3 large eggs (room temperature) – Helps to bind the filling and creates a smooth consistency.
14 oz can sweetened condensed milk – Adds sweetness and creaminess to the filling.
1 cup caramel topping – A sweet and gooey addition to the finished cheesecakes.
1 cup cold heavy cream – Used to make the whipped topping for an airy finish.
1 tablespoon sugar – Sweetens the whipped cream to balance the flavors.
1/2 teaspoon vanilla essence – Enhances the overall flavor profile of the cheesecake.
1/4 teaspoon ground cinnamon for topping (optional) – Adds an extra touch of warmth and flavor when garnishing.

Instructions

Prepare the Crust: Preheat your oven to 350˚F (175˚C). Line a 24-count muffin tin with cupcake liners to prevent the cheesecakes from sticking. In a mixing bowl, combine 1 1/2 cups crushed graham crackers, 6 tablespoons melted unsalted butter, and 1/2 teaspoon ground cinnamon. Stir until the mixture resembles wet sand. Press approximately 1 tablespoon of this mixture into the bottom of each cupcake liner to create a firm base.
Make the Cheesecake Filling: In a large mixing bowl, beat together 16 oz softened cream cheese and 3 large eggs on high speed until smooth and creamy. Gradually add in 14 oz sweetened condensed milk, mixing on low until combined. Ensure there are no lumps for a silky texture.
Fill and Bake: Carefully pour the cheesecake filling into the prepared crusts, filling each liner about 3/4 full. Place in the preheated oven and bake for 15 minutes, or until the cheesecakes are set with a slight jiggle in the center. Avoid overbaking to prevent cracking.
Cool and Add Caramel: Once baked, remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then, spoon 1 cup caramel topping generously onto each cooled cheesecake. Afterward, refrigerate for at least 2 hours to set.
Prepare Whipped Cream: In a mixing bowl, combine 1 cup cold heavy cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla essence. Use a hand mixer to whip until fluffy, reaching soft peaks.
Garnish and Serve: After the cheesecakes have chilled, carefully remove them from the linings. Top each cheesecake with a dollop of whipped cream and, if desired, a dusting of 1/4 teaspoon ground cinnamon for an extra touch of flavor. Serve immediately and savor the delightful experience!