Ingredients
SALTED CARAMEL SAUCE
- 20
Werther’s Original Chewy Caramels, unwrapped
- 2 tbsp.
heavy cream
- 1/2 tsp.
kosher salt
CRUST
- 4
sheets graham crackers, crushed into a fine powder
- 2 tbsp.
unsalted butter, melted
Kosher salt
FILLING
- 8 oz.
cream cheese, room temperature
- 3 tbsp.
granulated sugar
- 1/2 tsp.
vanilla extract
- 1/3 c.
heavy cream, chilled
FINISHING
- 1/2 c.
plus 1 tbsp. heavy cream, divided
How to:
- Make the Salted Caramel Sauce: Melt the Werther’s Original Chewy Caramels with the cream and salt in a nonstick pan over low heat, stirring constantly until smooth. (No nonstick? Place the ingredients in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until smooth.) Divide in half, into two bowls; set aside to cool.
Make the Crust: Combine the crushed graham crackers with the melted butter and a pinch of salt; stir to combine. Equally divide mixture between three 8-ounce dessert cups, pressing down tightly to form a crust-like base in each.
Make the Filling: Using a hand mixer, beat the cream cheese, sugar, and vanilla until creamy. Add half of the caramel sauce and beat to combine.
In a separate bowl, whip the heavy cream with the mixer until it forms stiff peaks. Fold the whipped cream into the cream-cheese mixture and gently combine.
Divide the filling equally among the dessert cups and spread carefully on top of the crusts. Place in the fridge for 3 to 4 hours, until set.
Finish the Cheesecakes: Reheat the remaining caramel sauce in a nonstick pan over low heat, stirring in 1 tablespoon heavy cream to help keep the mixture fluid. Carefully pour the hot caramel sauce onto the chilled cheesecakes, then tilt the cups to spread the sauce evenly. (The caramel will set quickly.)
Using the hand mixer, whip the remaining 1/2 cup heavy cream until it forms stiff peaks. Spoon or pipe dollops of the whipped cream on top of each cheesecake and serve.
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