Mini Snickers Caramel Cheesecakes

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  • Mini Snickers Caramel Cheesecakes

My sister, Camille, found this recipe at Picky Palate and after one look at those babies, I knew we would have to make them! They were AMAZING!
**The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**

Mini Snickers Caramel Cheesecakes

Also seen on Six Sisters Stuff

Ingredients

2 1/2 cups graham crackers ( crumbled )
2 tablespoons Sugar
5 tablespoons butter ( melted )
16 ounces cream cheese ( softened )
1 cup Sugar
2 eggs
1 tablespoon Vanilla extract
3 tablespoons caramel topping
2 cups SNICKERS Bar ( chopped )

Directions

Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Adapted from Picky Palate

 


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