Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream (optional for extra creaminess)
  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
  3. Line a muffin tin with cupcake liners and press about 1 tablespoon of crust mixture into each liner to form an even layer.
  4. In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract using an electric mixer until smooth.
  5. Add in the eggs one at a time, mixing just until incorporated after each addition.
  6. If desired, mix in the sour cream for added richness.
  7. Pour about ⅓ cup of cheesecake filling over each crust in the muffin tin.
  8. Bake in preheated oven for about 18–20 minutes, or until set around edges but slightly jiggly in center.
  9. Remove from oven and let cool completely before refrigerating for at least two hours.
  10. Once chilled, carefully remove mini cheesecakes from muffin tins.
  11. Drizzle warm caramel sauce generously over each cheesecake just before serving.