This is the BEST experience I have ever made! Dulce De Leche Mini Cheesecake and thanks to Hungry Happenings: You can find it on google! Give it a try!
Ingredients
- 1 ¼ cup graham crackers crumbs from 10 graham crackers
- 3 tablespoons brown sugar
- 5 tablespoons butter, melted
- 8 ounces (1 block) cream cheese, softened
- 1/3 cup sugar
- ½ cup Dulce de Leche
- ½ teaspoon vanilla extract or vanilla bean paste
- 1 large egg
- 1/3 cup sour cream
- optional toppings:
- 1 1/2 cups whipped cream
- 2 tablespoons Dulce de Leche
- 2 tablespoons toffee bits
Instructions
- Preheat your oven to 350 Fahrenheit.
- Stir together the graham cracker crumbs, brown sugar, and melted butter.
- Equally divide the crumbs into 12 paper-lined muffin cups, about a heaping tablespoon full in each cup.
- Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
- Add sugar and beat until light and fluffy.
- Mix in the Dulce de Leche then add the vanilla and egg and beat until creamy.
- Stir in the sour cream.
- Equally divide cheesecake filling among the 12 muffin cups, spooning about 2 tablespoons of filling into each.
- Bake on the middle rack in the oven for 14-16 minutes until the cheesecakes no longer look wet, but the center still jiggles.
- Remove and set on a cooling rack.
- Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
- Before serving, pop the cheesecakes into the freezer for 15 minutes (this will help the wrappers peel off easier).
- Remove and immediately peel away the paper liners.
- Set on a serving dish or individual dessert plates and serve plain or topped with a dollop of whipped cream, and drizzle of warmed Dulce de Leche, and a sprinkle of toffee bits.
