(I forgot to take a photo with the caramel on top.)
Ingredients
- 2 cups graham cracker crumbs
- 4 tbsp butter, melted
- 1 tbsp sugar
- ⅔ cup packed light brown sugar
- ⅔ cup plain fat-free Greek yogurt (I couldn't get fat free Greek yogurt, so I used regular)
- 12 ounces ⅓-less-fat cream cheese, room temperature
- 1½ tsp vanilla extract
- ⅛ tsp salt
- 2 large eggs
- Caramel Sauce (here: http://www.foodiefunk.com/2014/10/caramel-sauce.html)
Instructions
Instead of the 12-cup muffin tin, I used a 6-cup jumbo muffin tin. There was still enough cracker crust mix and cheese cake mix to make about four more cakes.
- Preheat oven to 300 degrees F.
- In a bowl, combine the melted butter, 1 tbsp sugar and graham cracker crumbs until evenly wet.
- Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.
- Place brown sugar, yogurt, and cream cheese in processor, mixer or blender; process until smooth. Add vanilla, table salt, and eggs; process until smooth.
- Spoon about 3 tablespoons batter into each muffin cup.
- Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
- Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
- In a double boiler, melt the caramel squares and milk, stirring occasionally.
- Spoon about 1 tablespoon caramel over each cheesecake.
Based on a recipe I found at http://www.mysanfranciscokitchen.com/mini-salted-caramel-cheesecakes/
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