Salted Caramel Mini Cheesecakes
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Ingredients:
For the Base
- 1 cup Nilla or graham crackers, crushed
- 1 tbsp sugar
- 1/4 cup Sutter Buttes Vanilla Extra Virgin Olive Oil
For the Cheesecake
- 1 package (8oz) cream cheese
- 1 tsp lemon zest
- 1/3 cup sugar
- 1 tsp vanilla
- 2 eggs
- Sutter Buttes Sea Salt Caramel Sauce, or Pumpkin Caramel Sauce for topping.
Directions
- Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
- Crush the wafer or graham crackers using a food processor. Add the sugar and olive oil and process until you achieve a sandy texture. Divide the crumbs among the 12 liners and bake for 8 minutes.
- While the bases are in the oven, make the cheesecake filling by combining the cream cheese and sugar.
- Beat until light and fluffy. Add the vanilla, lemon zest and egg and mix until combined.
- Pour the filling evenly over the bases and bake for 15-18 minutes.
- Cool completely before topping with the caramel sauce.