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Mini Cheesecakes with Salted Caramel Topping
graham cracker crumbs
dark brown sugar
4 8 oz. each cream cheese (32 oz.), softened
Salted Caramel Sauce
I use Smucker’s Simple Delight Salted Caramel Topping
Heat oven to 350°F.
Mix graham crumbs, brown sugar, and butter; press onto bottom of 9×13 foil-lined pan. Bake for 10 minutes; cool.
Beat cream cheese, granulated sugar, cream, and vanilla in large bowl with mixer until blended. Add egg, one at a time, and beat just until blended. Pour onto the graham cracker mixture.
Place 9×13 pan in a roaster. Fill with water halfway up the sides. Bake for 20 minutes, or until the center is set.
Cover and refrigerate for at least 4 hours, up to 3 days.
Gently lift the cheesecake out of the pan. Cut into 24 squares; place one pecan half on each square. Serve with salted caramel sauce drizzled over the top; sprinkle with sea salt.
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Reluctant Entertainer - Mini Cheesecakes with Salted Caramel Topping