Instructions

1. Heat oven to 325°F.
2. Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
3. Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
4. Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
5. Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
6. Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

Cooking time (duration)

3 Hr(s) 5 Min(s) 20 Min(s) Prep 2 Hr(s) 45 Min(s) Cook

Number of servings (yield)

24 servings

Category

Dessert

Related

All Kraft Heinz Recipes

Size Wise

Balance out your food choices throughout the day so you can enjoy a taste of cheesecake in one of these portion-controlled desserts.

Substitute

Prepare using coarse sea salt.

Note

These creamy cheesecakes can be refrigerated up to 24 hours before drizzling with caramel sauce and sprinkling with remaining salt. Refrigerate 1 hour as directed.