Cupcake Cheesecakes

By dorchuk

Use Room Temperature Ingredients:

When making cheesecakes, bring the eggs and cream cheese to room temperature before using. This will allow for easier blending with the other ingredients. To bring to room temperature, remove the ingredients from the refrigerator about 30 min. before using.

Ingredients

• Prep Time: 20 min. | Total Time: 3 hours 10 min. (incl. refrigerating) | Makes: 24 servings
• 1/2 cup graham cracker crumbs
• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, divided
• 2 Tbsp. butter, melted
• 12 oz. PHILADELPHIA Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 12 KRAFT Caramels
• 1 Tbsp. milk

Details

Adapted from PhiladelphiaCreamCheese

Preparation

Step 1

Heat oven to 325°F.

Mix graham crumbs with brown sugar, 1/4 tsp. salt and butter; press onto bottom of paper lined mini muffin tins.

Beat cream cheese and white sugar in large bowl with mixer until well blended. Add egg mixing on low speed just until blended. Spoon 1 Tbsp. cream cheese into each prepared mini muffin cup.

Bake 15 min. or until center is almost set. Cool completely. Refrigerate at least 1 hour.

Combine caramels and milk in a small bowl. Microwave for 1 min. 30 seconds or until caramel is smooth, stirring each 30 seconds. Stir in 1/4 tsp. salt. Pour 1 tsp. caramel sauce onto each cheesecake and sprinkle with remaining salt. Refrigerate for 1 additional hour prior to serving.

Use Room Temperature Ingredients:

When making cheesecakes, bring the eggs and cream cheese to room temperature before using. This will allow for easier blending with the other ingredients. To bring to room temperature, remove the ingredients from the refrigerator about 30 min. before using.