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Friday, 22 February 2013

Mini Caramel Cheesecakes

This recipe will make about 12 mini cheesecakes!

For the CRUST you will need:
1 1/2 cups graham cracker crumbs.
2T melted butter
1/4 cup sugar

Mix together in a small/medium bowl.  Line your muffin tin with papers and divide crumbs among them.  It comes to about 1 1/2 tbsp per cup.  Give or take, just work it out. Use a clean finger to press them down.

Preheat your oven to 300 degrees.

For the FILLING you will need:
12 ounces  cream cheese, room temp
3/4 cup sugar
1 tsp vanilla
2 eggs
Pinch of salt
1 can of caramelized sweetened condensed milk. (poor milk has been through alot)
12 pieces of your favorite little sweet treat for the top!

I combine all of these in my food processor (blender might do it also) and saved myself the overworking of my fragile arms.  Use a mixer, food processor, or your arms to combine this until smooth and creamy!  Divide among the 12 cups.  They will be close to the top, but no worries on that, just git-r-done. 

Bake for 30 minutes.  You can check at about 25, but I am nearly positive our ovens aren't THAT different, they were perfect at 30 minutes for me.  

They will have puffed up a bit.  But as you let them cool, they will fall down a bit.  If a few are cracked, no biggie, we will cover it up anyway!

Let them cool for 20 minutes.  Now you have to decide what you want to do with them.  If you are going to transport them keep them in the pan.  Top them with the caramelized condensed milk and then a colorful treat OR take the wrappers off, top them and plate them.  Either way, they need refrigerated for at least 1 hour before serving, they are just best that way so don't try and talk yourself out of it.  

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