Mini Cheesecakes With Salted Caramel Topping

Mini Cheesecakes With Salted Caramel Topping

yield: 24 CHEESECAKES total time: 50 MINUTES + 4 HOURS IN FRIDGE prep time: 20 MINUTES cook time: 30 MINUTES


  • 2 1/4 cups graham cracker crumbs
  • 1/4 cup dark brown sugar, firmly packed
  • 2 tsp. cinnamon
  • 1/2 cup butter, melted
  • (4) 8 oz. each cream cheese (32 oz.), softened
  • 1 cup granulated sugar
  • 3 Tbsp. whipping cream
  • 1 tsp. vanilla
  • 4 eggs
  • Salted Caramel Sauce (I use Smucker’s Simple Delight Salted Caramel Topping)
  • 24 pecan halves


  1. Heat oven to 350°F.
  2. Mix graham crumbs, brown sugar, and butter; press onto bottom of 9×13 foil-lined pan. Bake for 10 minutes; cool.
  3. Beat cream cheese, granulated sugar, cream, and vanilla in large bowl with mixer until blended. Add egg, one at a time, and beat just until blended. Pour onto the graham cracker mixture.
  4. Place 9×13 pan in a roaster. Fill with water halfway up the sides. Bake for 20 minutes, or until the center is set.
  5. Cover and refrigerate for at least 4 hours, up to 3 days.
  6. Gently lift the cheesecake out of the pan. Cut into 24 squares; place one pecan half on each square. Serve with salted caramel sauce drizzled over the top; sprinkle with sea salt.

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