BITE-SIZE SALTED CARAMEL CHEESECAKES - MY FOOD AND F…
Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!
Provided by My Food and Family
Total Time 3 hours 5 minutes
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
- Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
- Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Nutrition Facts : Calories 110, FatContent 7 g, SaturatedFatContent 4 g, TransFatContent 0 g, CholesterolContent 25 mg, SodiumContent 140 mg, CarbohydrateContent 11 g, FiberContent 0 g, SugarContent 9 g, ProteinContent 2 g
MINI PUMPKIN CHEESECAKES ARE THE EASIEST BITE-SIZE TREAT
Mini pumpkin cheesecakes start with a graham cracker crust and are topped with pumpkin and cream cheese filling. They bake quickly and are easy to serve!
Provided by THEPIONEERWOMAN.COM
Categories autumn Thanksgiving baking comfort food dessert snack
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 350˚. Line a standard 12-cup muffin tin with liners. Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the brown sugar and salt and continue to pulse. Drizzle in the melted butter and process until the crumbs are moist. Scoop a heaping tablespoonful of the graham cracker crumb mixture into each muffin liner. Press the crumbs flat into the bottom of each cup with the bottom of a measuring cup or drinking glass. Bake the crusts for 5 minutes, until golden. Transfer the muffin tin to a wire rack to cool while you prepare the filling. For the filling: Beat the cream cheese, brown sugar, and maple syrup in a large bowl with an electric mixer at medium-high speed for 2 to 3 minutes, until combined and fluffy. Scrape down the sides of the bowl with a rubber spatula. Lower the mixer speed and beat in the egg and egg yolk just until incorporated. Beat in the pumpkin, and vanilla until combined. Beat in the cornstarch, spices, and salt. Divide the cheesecake filling evenly among the 12 cups, filling each about 3/4 of the way full. Bake 10 to 12 minutes, until the edges are set and dry, and centers are slightly jiggly. Cool the cheesecakes in the pan on a wire rack for 30 minutes. Transfer to the refrigerator for at least 1 hour, until cooled completely. To serve, remove the cheesecakes from the pan and peel away the liners. Arrange cheesecakes on a serving platter and garnish with whipped cream.
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Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!
From myfoodandfamily.com
Total Time 3 hours 5 minutes
Calories 110 per serving
From myfoodandfamily.com
Total Time 3 hours 5 minutes
Calories 110 per serving
- Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
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