Gooey Mini Caramel Chocolate Cheesecakes

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Gooey Mini Caramel Chocolate Cheesecakes
Ingredients:
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup caramel sauce, plus extra for drizzling
  • 1 cup chocolate chunks
  • 1/2 cup caramel filling (thick caramel sauce or caramel candies)
Directions:
  • Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
  • In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until well combined. Press a spoonful of the mixture into the bottom of each muffin liner.
  • In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and heavy cream until just combined.
  • Pour a tablespoon of the cream cheese mixture over the crusts in the muffin tin. Add a small dollop of caramel filling in the center of each. Top with more cream cheese mixture, filling each about 3/4 full.
  • Drizzle 1 teaspoon of caramel sauce over the top of each cheesecake.
  • Bake for 18-20 minutes, or until the centers are set. Remove from oven and allow to cool completely in the pan.
  • Once cooled, drizzle with additional caramel sauce and top with chocolate chunks.
  • Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
  • Kcal: 350 kcal | Servings: 12 mini cheesecakes

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