RECIPE
2 Cups chopped Heath Bars
2 1/2 C. graham cracker crumbs
5 T. melted butter (DEFINITELY USE A BIT MORE-WERE A LITTLE TOO CRUMBLY!!!)
2 8oz packages soft cream cheese
1 C. sugar
2 eggs
1 T. vanilla
3T. caramel sauce (use store bought or microwave 10 caramels with 1T. heavy cream. Can double this to have extra for serving!)
1. Preheat oven to 350 degrees F. Place graham cracker crumbs and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
2. 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 Cup of cheesecake mixture over each baked crust then top evenly with chopped Heath. Bake for 23-26 minutes or until cheescake 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 extra caramel sauce to serve!
2 Cups chopped Heath Bars
2 1/2 C. graham cracker crumbs
5 T. melted butter (DEFINITELY USE A BIT MORE-WERE A LITTLE TOO CRUMBLY!!!)
2 8oz packages soft cream cheese
1 C. sugar
2 eggs
1 T. vanilla
3T. caramel sauce (use store bought or microwave 10 caramels with 1T. heavy cream. Can double this to have extra for serving!)
1. Preheat oven to 350 degrees F. Place graham cracker crumbs and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
2. 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 Cup of cheesecake mixture over each baked crust then top evenly with chopped Heath. Bake for 23-26 minutes or until cheescake 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 extra caramel sauce to serve!
If you don's have a muffin top pan, you can also make these in cupcake liners!
2 comments:
Greetings from your SRC buddy this month - my post is up for this recipe, and I hope you will find it ok. I know I found the recipe great :-)
Thanks for sharing
Ganon
Post a Comment