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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 c. chopped Snickers Bars
2 1/2 c. graham cracker crumbs
2 tbsp sugar
5 tbsp melted butter
2 8oz packages softened cream cheese
1 c. sugar
2 eggs
1 tbsp pure vanilla
3 tbsp caramel sauce
Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now.
Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely.
While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve! 12 individual cheesecakes
NOTE: **The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**
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MINI SNICKERS CARAMEL CHEESECAKES
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 c. chopped Snickers Bars
2 1/2 c. graham cracker crumbs
2 tbsp sugar
5 tbsp melted butter
2 8oz packages softened cream cheese
1 c. sugar
2 eggs
1 tbsp pure vanilla
3 tbsp caramel sauce
Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now.
Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely.
While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve! 12 individual cheesecakes
NOTE: **The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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