Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3/4 cup granulated sugar, divided
- 2 (8 oz) packages cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/2 teaspoon sea salt, plus extra for garnish
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
Feel free to substitute the graham cracker crumbs with crushed digestive biscuits if that’s more accessible, or if you’re looking for a gluten-free option, almond flour works beautifully as well.
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of the sugar. Press about a tablespoon of the mixture into each muffin liner to form the crust.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and remaining 1/2 cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract.
- Fold in the caramel sauce and sea salt, ensuring everything is well incorporated.
- Divide the cheesecake mixture evenly among the prepared crusts. Bake for 20-22 minutes or until the centers are set.
- Allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- While the cheesecakes are cooling, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
- Drizzle the chocolate over the cooled cheesecakes and sprinkle with a pinch of sea salt for that perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International