Sweet and salty….creamy with a little crunch…. You can’t go wrong with these tantalizing cupcake sized cakes!
16 oz. cream cheese – softened
1/2 c. sugar
2 large eggs
Line 12 muffin cups/tins.
Mix crust ingredients together until blended well and crumbs moist. Press evenly into tins. Refrigerate while making cheese mixture.
Preheat oven to 350 degree F. Beat cheese and sugar until smooth. Add eggs 1 at a time, being careful not to over beat. Fill tins 3/4 full with cheese mixture. Bake 15-20 minutes or until middle is set. Cool.
SALTED CARAMEL TOPPING:
5 T. water
3/4 c. sugar
2/3 c. heavy whipping cream
1/2 t. vanilla
1 t. coarse sea salt
*extra sea salt for decoration
Put water and sugar in medium sized saucepan over low heat, stirring until sugar dissolves. Increase heat to high, swirling the pot occasionally to mix. After a few minutes, mixture will turn to an amber color. Keep swirling occasionally and watch carefully as color will continue to darken. When desired color is achieved, remove from heat. Immediately whisk in cream and combine until smooth. Add vanilla and 1 t. salt. Whisk well. Let sit for a minute or more and stir again until all salt is dissolved. Allow to cool. (Caramel will not thicken completely, this is for an oozing effect.)
When caramel mixture is room temp or cool, carefully pour over tops of cheesecake bites. I used a spoon for this for less mess. Sprinkle sparingly additional sea salt for decor. Store in refrigerator.
Yield: 12 cupcake sized cheesecakes.
Calories: I have no idea but these are a waist cling on, so eat in moderation! LOL 😉