Mini Cheesecakes with Salted Caramel Recipes

I’m not sure what it its about this cheesecake recipe, but the combination of ingredients is pretty amazing.

This recipe combines cream cheese with a combination of sour cream and heavy cream, along with eggs, sugar, vanilla, and flour. You don’t have to worry about water baths to prevent the tops from cracking because these cakes are so tiny!

Ingredients
9 sheets of Graham crackers, crushed (about 1 1/8 cups)
1 1/2 tablespoons sugar
3 1/2 tablespoons salted butter, melted
16 ounces cream cheese, at room temperature
3/4 cup sugar
1 1/2 tablespoons all purpose flour
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
Your favorite quality caramel sauce
Fleur de sel

Instructions

• Preheat the oven to 350 degrees F. Line a 12 cavity muffin pan with paper liners, or spray a mini cheesecake pan with spray oil.
• In a small bowl or the bowl of a mini food processor, mix together the crushed graham crackers, 1 1/2 T sugar, and melted butter. Divide the mixture among the cavities of the pan, and tamp it down into an even layer with some of the Graham cracker mixture coming up the sides.
• Bake the crust in the oven for 5 minutes. Remove the pan and let cool while you make the filling.
• In a large bowl, mix the cream cheese and sugar with a mixer on low speed until smooth. Stir in the flour.
• Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream, and heavy cream, and mix until combined.
• Tap the mixing bowl on the counter about 30 times to release any air bubbles.
• If you are using a mini cheesecake pan, fill each one up to the top. You will have extra batter. If you are using a muffin pan, Divide the batter among the cavities to about 2/3 full.
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