Mini Cheesecakes with Caramel Sauce

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by dizzyizzy162

by dizzyizzy162

Ingredients:

-11/2 cups graham cracker crumbs
-1/4 cup unsalted butter, melted
-2 tablespoons sugar
-3 packages (8 ounces each) cream cheese, softened
-1 cup sugar
-1 teaspoon vanilla extract
-3 large eggs
-1/2 cup sour cream
-1/2 cup heavy cream
-1 cup caramel sauce, for topping

Directions:

Preheat oven to 325°F (163°C).

In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a lined muffin tin to form the crust.

Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth. Add eggs one at a time, mixing after each addition. Mix in sour cream and heavy cream.

Pour the cream cheese mixture over the crust in the muffin tin. Fill each to the top.

Bake for 20-25 minutes or until set. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours.

Before serving, top each mini cheesecake with caramel sauce.