Mini Snickers Caramel Cheesecakes

By Addie

My sister, Camille, found this recipe here and after one look at those babies, I knew we would have to make them! They were AMAZING!

Ingredients

• 2 cups chopped Snickers Bars
• 2 1/2 cups graham cracker crumbs
• 2 Tablespoons granulated sugar
• 5 Tablespoons melted butter
• 2 8-oz packages softened cream cheese
• 1 cup granulated sugar
• 2 eggs
• 1 Tablespoon pure vanilla
• 3 Tablespoon caramel sauce

Preparation

Step 1

**The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**

Preheat oven to 350 degrees.

Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.

In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers.

Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cheesecakes cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

12 individual cheesecakes