Categories: Cheesecake

Ingredients

• 1/2 cup graham cracker crumbs
• 1 Tbsp. brown sugar
• 3/4 tsp. Kosher salt, divided
• 2 Tbsp. butter, melted
• 1 1/2 pkg. (12 oz.) Philadelphia Cream
• cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 12 Kraft Caramels
• 1 Tbsp. milk

Directions

1. Mix graham cracker crumbs, brown sugar 1/4 tsp. salt and butter; press onto bottoms of 24 paper lined mini muffin cups.
2. Cream cheese and granulated sugar in a large bowl with mixer until blended. Add egg and beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.
3. Bake 15 minutes or until centers of cheesecake are almost set. Cool completely.

4. Refrigerate for 1 hour.

5. Place caramels in a small heat-proof bowl. Add milk and 1/4 tsp. remaining salt. Place over pan of boiling water, making sure water does not touch bottom of the bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
6. Drizzle about 1 tsp. caramel sauce ove each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.

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