Mini Caramel Cheesecakes

Ingredients:
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons granulated sugar
For the Cheesecake Filling:
16 ounces softened cream cheese
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
Pinch of salt

Instructions:

Step 1: Preheat the Oven and Prepare the Pan
Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
Step 2: Make the Graham Cracker Crust
Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Stir until well combined. Divide the mixture evenly among the paper liners, pressing firmly into the bottom to form the crust.
Step 3: Prepare the Cheesecake Filling
Beat softened cream cheese and granulated sugar in a large mixing bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
Step 4: Fill the Muffin Cups
Spoon the cheesecake filling evenly over the graham cracker crust in each paper liner, filling almost to the top.
Step 5: Bake the Cheesecakes
Bake in the preheated oven for 18-20 minutes, until set around the edges but slightly jiggly in the center. Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Caramel Sauce
In a medium saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves. Let cook until deep amber in color, swirling the pan occasionally. Remove from heat and carefully whisk in heavy cream. Stir in unsalted butter and salt until smooth.
Step 7: Drizzle with Caramel Sauce
Once cooled, drizzle each cheesecake with caramel sauce. Reserve some for serving if desired.
Step 8: Chill and Serve
Chill cheesecakes in the refrigerator for at least 2 hours until fully set. Serve chilled with whipped cream or extra caramel sauce.
Step 9: Store Any Leftovers
Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
Step 10: Share and Enjoy!
Share these indulgent Mini Caramel Cheesecakes with loved ones and relish the rich and creamy goodness together!