Description
Silky mini cheesecakes drizzled with golden caramel sauce offer pure dessert magic from New York’s rich culinary tradition. Creamy individually portioned delights will melt in your mouth, leaving sweet memories of indulgent pleasure.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 14 ounces (397 grams) sweetened condensed milk
- 3 large eggs
- 1.5 cups (375 milliliters) graham cracker crumbs
Crust and Spice Ingredients:
- 6 tablespoons (90 milliliters) unsalted butter
- 0.5 teaspoon (2.5 milliliters) cinnamon
- 0.25 teaspoon (1.25 milliliters) cinnamon
Topping Ingredients:
- 1 cup (240 milliliters) caramel sauce
- 1 cup (240 milliliters) heavy whipping cream
- 1 tablespoon (15 milliliters) granulated sugar
- 0.5 teaspoon (2.5 milliliters) vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 24-cup standard muffin tin with cupcake liners.
- Create the graham cracker crust by combining graham cracker crumbs, melted unsalted butter, and ground cinnamon until the mixture becomes uniformly moistened.
- Carefully distribute the crumb mixture into each liner, using fingers or a spoon to press firmly into the base and gently along the sides, creating a stable foundation.
- In a large mixing bowl, use an electric mixer to beat cream cheese and eggs at high speed for 4-5 minutes, ensuring a smooth and creamy texture.
- Gradually pour condensed milk into the mixture while continuing to mix at low speed, blending all ingredients until completely incorporated.
- Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-18 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and allow mini cheesecakes to cool completely at room temperature for approximately 30 minutes.
- Once cooled, generously drizzle homemade or store-bought caramel sauce over each mini cheesecake.
- Refrigerate the mini cheesecakes for a minimum of two hours to ensure proper setting and enhanced flavor.
- Before serving, whip cold heavy cream with granulated sugar and pure vanilla extract until soft, fluffy peaks form.
- Top each chilled cheesecake with a dollop of whipped cream and optionally sprinkle a light dusting of ground cinnamon for an extra flavor dimension.
Notes
- Caramel sauce elevates these mini delights from simple to spectacular, transforming ordinary cheesecakes into irresistible dessert masterpieces.
- Graham cracker crust provides a delightful crunchy foundation that perfectly complements the creamy cheesecake texture.
- Condensed milk creates an incredibly smooth and rich filling that melts softly on your tongue with each delectable bite.
- Whipped cream topping adds a light, airy contrast to the dense cheesecake base, making each mini dessert feel elegant and indulgent.
- Chilling allows flavors to meld together and helps the cheesecakes set perfectly, ensuring a professional-quality dessert that looks as good as it tastes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg