Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (12 whole crackers)
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- 16 oz cream cheese, softened (two 8oz packages)
- 3 large eggs, room temperature
- 14 oz sweetened condensed milk
- 1 cup caramel sauce
- 1 cup heavy whipping cream, chilled
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon, for garnish (optional)
Instructions
- Preheat oven to 350˚F and line a 24-count muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and 1/2 tsp cinnamon; mix until evenly moistened.
- Divide crumb mixture into liners, pressing firmly into the base and slightly up the sides.
- Beat cream cheese and eggs on high speed for 5 minutes until smooth.
- Add sweetened condensed milk and mix on low speed for 2 minutes until fully combined.
- Divide cheesecake mixture into liners, filling each about 3/4 full.
- Bake 15 minutes at 350˚F until set with slight jiggle.
- Cool to room temperature, then spoon 1/2–1 tablespoon caramel sauce over each cheesecake.
- Refrigerate at least 2 hours until fully chilled.
- Top with whipped cream and lightly dust with cinnamon before serving.
- For whipped cream: Beat cold heavy cream, sugar, and vanilla on high speed for 2 minutes until thick and fluffy.
Notes
- Gluten-Free Option: Use GF crackers or omit the crust.
- Mix condensed milk on low speed to prevent excess air bubbles and cracking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian