Bite-size Salted Caramel Cheese­cakes

Rachael Ray Every Day - - Contents -

PREP TIME: 20MIN. TO­TAL TIME: 3HR. 5MIN. SERV­INGS: 24 SERV­INGS

WHAT YOU NEED

½ cup gra­ham cracker crumbs 1 tbsp. brown sugar ¾ tsp. kosher salt, di­vided 2 tbsp. but­ter, melted 1½ pkg. (8 oz. each)

PHILADEL­PHIA Cream Cheese

(12 oz.), soft­ened ½ cup gran­u­lated sugar 1 egg 12 KRAFT Caramels 1 tbsp. milk

MAKE IT

1. Heat oven to 325°F. 2. Com­bine gra­ham crumbs, brown sugar, ¼ 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 ¼ 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.

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