Salted caramel mini cheesecakes
 
 
Serves: 12 mini cheesecakes
Ingredients
For the base
  • 1 cup Nilla wafers, crushed
  • 1 tbsp sugar
  • ¼ cup melted butter
For the cheesecake
  • 1 package (8oz) cream cheese
  • ⅓ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • Salted caramel sauce for topping
Instructions
  1. Preheat the oven to 350. Line a muffin pan with 12 paper liners.
  2. Crush the wafers using a food processor.
  3. Add the sugar and butter and process until you achieve a sandy texture.
  4. Divide the crumbs among 12 liners and bake for 8 minutes.
  5. While the bases are in the oven, make the cheesecake filling by combining the cream cheese and sugar. Beat until light and fluffy.
  6. Add the vanilla and egg and mix until combined.
  7. Pour the filling evenly over the bases and bake for 15-18 minutes.
  8. Cool completely before topping with caramel.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/06/salted-caramel-mini-cheesecakes/