Wednesday, March 13, 2013

Easy Mini Caramel Cheesecakes

I make these mini cheesecakes when I want to serve a variety of desserts. I last made these at Christmas along with mini lemon tarts, and mini spice cupcakes with eggnog icing. By making  mini desserts after a large meal like Christmas or Thanksgiving your guests are more likely to try a small treat ... or three :) 

If you can't find dulche de leche condensed milk you can use regular..or learn to make your own here.

Preheat To: 300º F (150ºC)

Serving: 36 mini cheesecakes

1¼ cups (300 mL) graham cracker crumbs
2 tbsp (30 mL) sugar
1/4 cup (50 mL) unsalted butter, melted
36 1-inch premade cookies (I like these with homemade ginger cookies)

2 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Dulche de Leche Eagle Brand® sweetened condensed milk
2 large eggs
2 tsp (10 mL) vanilla extract

¾ c Caramel sauce or another can of dulche de leche to spoon on top (optional)

  1. Place about 36 mini foil or paper baking cups in muffin tins. 
  2. Combine graham cracker crumbs, sugar and butter; press firmly onto bottoms or simply place one pre-made cookie in each cup.
  3. In large bowl, beat cream cheese until fluffy - about 4 minutes. 
  4. Beat in sweetened condensed milk until smooth. 
  5. Add eggs one at a time and mix well. 
  6. Mix in vanilla. 
  7. Spoon equal amounts of mixture into prepared cups.
  8. Bake for 14-18 minutes or until cheesecakes spring back when lightly touched. Cool thoroughly then refrigerate at least 2 hours.
  9. Top with a small spoonful of caramel sauce before serving. 
  10. Store leftovers covered in refrigerator.

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