Do you reccommend adding maybe a 1/4 tsp of salt? I haven’t tried it, but those sauces tend to be thinner so it wouldn’t be my preference. Add sugar and continue to mix (to cream it all together) for about 1 minute. In the cheesecake ingredients this is 1/3 c sour cream. When you’re ready to serve, warm the remaining caramel sauce, pour over the top and slice with a sharp knife. I would just let it cool. The caramel only requires 10 short minutes, then will thicken as it cools. Mini Cheesecakes with Salted Caramel Sauce. First and foremost, your ingredients must be room temperature before you get started. This is a wonderful dessert to whip up for the holidays! This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on. Be careful in this step because the caramel will bubble rapidly when the butter is added. Sooo good!! It’s a reader favorite recipe, marking its spot in the top 10 most popular recipes on my website. Plus, you want to beat a little air into the cream cheese so your cheesecake isn’t too dense. 17. Hi I really struggled with the caramel sauce. I tried adding butter, and that melted, but it remained separated from the sugar and wouldn’t combine. Second, you need to beat the cream cheese and sugar together really well. Add the flour to the remaining caramel and set that aside. I had the same issue, the recipe says to let it cook for 2 minutes after butter is melted without stirring. Using evaporated milk makes it even richer. I made this recipe as stated. Beat until everything is mixed well. At this point, you’ll want to start a pot of boiling water on the stove top. Can you make two of these salted Carmel cheesecake in the oven at the same time or do you have to make it separately? Thank u. The combination of crunchy graham cracker crust, creamy cheesecake filling, and sweet salted caramel sauce is so delicious. In the sauce ingredients there is 1/2 c half and half. Add 4 tablespoon of the butter, brown sugar, half and half and 1 teaspoon vanilla in a medium saucepan over medium heat. Looks delicious! In a medium saucepan over medium heat, add the sugar while stirring occasionally with a heatproof … Then, pour the caramel sauce over the cheesecake before refrigerating. Bake for 8-10 minutes then leave it out to cool while you make the filling. Add comma separated list of ingredients to exclude from recipe. I’ve never tried converting this to a whole cheesecake so I’m not sure. Just curious what you’d recommend on both, the salt and baking methods. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You could potentially alter it, but I haven’t made it another size, so it’d be hard to advise. However, the sour cream isn’t listed as room temperature or cold. Planning on making this for Thanksgiving this year. Hi! I re melted it and added the cream. Probably. This sauce is incredible! They’re always a huge hit whenever I make them so I’m excited to share the recipe with you! Omg it turned out so perfect. This cheesecake is one of our favourites! Wonderfully easy! Do you want to store the caramel sauce in the fridge and it will need to be microwaved in order to soften it. Two: way too much butter in crust recipe. Thanks so much for subscribing to The Cookful! Let them thaw in the fridge overnight. Then stir in the butter. (in my eyes; none of that happened when I followed the recipe exactly) I have made it twice now and would definitely make it again- doubling and cutting the recipe in half worked great. It’s smooth, creamy and delicious! The center should be set, but still jiggly. Place the cheesecake in the fridge for at least 3-4 hours to set. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. I hope you enjoy it! 18. I find that with the strong flavor of cream cheese in cheesecakes I often need more flavoring. Remove the mini cheesecakes from the freezer, wrap in heavy duty aluminum foil, and place in a freezer bag. Trust me, after trying this 1 time, you’ll be hooked like the rest of us! Please. Hoping to make this for a party this weekend. Preheat the oven to 325F degrees and line two muffin pans with muffin papers (you'll get 24 mini cheesecakes total). Hopefully it still turned out ok! Beat in eggs and yolks just until combined. Thanks, the recipe looks amazing! Which is it supposed to be? Would you make any changes to cook time, recipe size, etc.? It’s delicious, moist, and the leftovers hold up well when just wrapped in plastic wrap and left on the counter. We used Evaporated milk… Doubled the recipe and It came out amazing. Hello, I plan on making this for Christmas pudding. Once sugar is completely melted, immediately add the butter. The water should not go above the top edge of the aluminum foil on the springform pan. Be careful not to burn. Bring on the sugar! so many uses. Just don’t over melt it, if that makes sense. I’m going to make this in the next day or two, I’m curious why it is baked 1 hour and 45, I just tried the vanilla bean and it was I hour 15. You may notice a nutty aroma. I first shar, This error message is only visible to WordPress admins. I’m sorry the water got in! Thank you. And soooo simple! To make the cheesecake filling, beat the cream cheese, brown sugar and flour in a large mixer bowl on low speed until well combined and smooth. Make the salted caramel sauce, then spoon over the mini cheesecakes. This site uses Akismet to reduce spam. I’m out of sugar is super sensitive to temperature. That looks pretty neat! Once your water is boiling, CAREFULLY pour it into your roast pan and then place the cheesecake on the middle rack above it. Switch to the paddle attachment and place the bowl back on the stand. Sauce was easy to make. It just got a little brown on the top. My first Cheesecake from scratch. Thank you so much for adding this comment! Stir in butter, let the mixture cook for 2 minutes, then stir in heavy cream and let it boil for 1 minute. Pour the cheesecake mixture into the springform pan that’s sitting in the roasting pan. Thanks for a great recipe! Prior to serving, pour 1/2 a cup of the remaining caramel sauce over the cheesecake and sprinkle with some toffee bits. Beat together the cream cheese mixture, then divide evenly among the muffin cups. Made it for my best friends birthday and she loved it too. You could try breaking up some toffee candy instead. It sounds like your butter was too cool. Thanks so much for subscribing to The Cookful! I think it would be fine, but you could always add the flour right before adding it to the crust if you wanted to be safe. Notify me via e-mail if anyone answers my comment. This caramel is not thick enough to coat apples for caramel apples. 19. The caramel sauce that is used as a salted caramel sauce and uses salted butter, so I refer to it as a salted caramel cheesecake. You did a great job walking through the steps and what to expect. The caramel sauce is my favorite and it isn’t simply drizzled on top, but it’s actually layered inside the cheesecake as well! I tried making the caramel sauce. After the hour has passed, remove the pan from the oven and lift the cheesecake from the water bath to cool to room temperature on a wire rack. Sour cream I suppose. I’ve made this twice now, and it is so delicious! 13. I feel a sprinkle of Fleur de SEL over the caramel drizzle would be a nice addition. I would definitely recommend this recipe! To make the caramel sauce, pour the sugar into an even layer in a large saucier pan. will add an additional 5min to the baking process. The caramel is addictive. I would follow that recipe for a whole cheesecake and then top it with this salted caramel sauce! I would jar the caramel topping then add the flour to the remainder then jar that separately. Thank you Linsay I know you’ll be tempted to just drink (glug glug glug) the rest of the sauce, but resist. This was amazing cheesecake, to quote my husband “this is the best cheesecake I’ve ever had” and my son “ I don’t really even like cheesecake but this is amazing”. Caramel Chocolate Chip Cheesecake (Though just a spoon is acceptable!) I have one problem though, after I add the cream it starts to feel a bit grainy. In the sauce ingredients there is 1/2 c half and half. Pour the cheesecake batter into the crust, over the caramel. TRY THIS! In a large bowl, beat together the cream cheese and sugar until no lumps remain. Or maybe it’s just the optics of having individual cheesecakes?