Salted Caramel Pretzel Mini Cheesecakes

Those easy salted caramel pretzel mini cheesecakes begin with a buttery graham cracker crust, then a twisty pretzel, perfectly sweetened vanilla cheesecake, any other pretzel, and sea salted caramel sauce. So pretty, no person will ever guess they’re so clean to make! 

Allow me first say that i am now not a choosy eater. There aren’t very many stuff I gained’t devour. for example, i like pickles however will now not devour pickle appreciate. I also love grapes however don’t do raisins. Craisins? yes. Raisins? NO. those are two of likely 6 matters I just received’t devour. but there are some matters that i can get a little picky with specific components of, like mint ice cream. My pal Whitnee simply asked me the day prior to this how I experience about mint chocolate chip ice cream and i said it relies upon. If it’s definitely proper mint chocolate chip ice cream then i like it. but if the taste of the mint is bizarre then no longer so much love is taking place.

I’m the identical manner with cheesecakes. I heart cream cheese huge time but if it completely over powers the relaxation of the flavors in the cheesecake and it begins to flavor “bitter-ish” and manner too rich then I’m not on board. I constantly get over excited after I check out the glass cases on the front of the Cheesecake factory – sooooooooo many flavors!!! – however on the end of the day my favourite is a conventional, old school, ny style cheesecake with maybe a few raspberry sauce or chocolate shavings on top. There’s something approximately that graham cracker crust and vanilla cheesecake blend that I just in no way get unwell of.

So these days we're taking that combo i really like a lot and turning it right into a mini cheesecake you'll sincerely fall in love with. They look pretty – quite sufficient to be served at a wedding even don’t you observed?? but don’t allow their good seems idiot you, those toddlers are E to the Z. So simple. And that’s what i like maximum approximately them.

INGREDIENTS:

• 1 1/2 cup graham cracker crumbs (about 13 sheets if you are crushed them yourself)
• 1/4 cup granulated sugar
• 8 tablespoons butter, melted
• 1 teaspoon ground cinnamon

Cheesecake Filling:

• 16 ounces cream cheese, at room temperature (2 8-ounce bricks, do not use fat free)
• 1 egg, at room temperature
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract

Topping:

• 1/3 cup caramel sauce (see note)
• 1 tablespoon coarse sea salt
• 36 mini pretzel twists, divided

INSTRUCTIONS:

1. Preheat oven to 350 and line muffin tins with paper cupcake liners (not foil liners).
2. First prepare the crust. Combine graham cracker crumbs (or graham cracker sheets, broken into several pieces) and sugar to a food processor or blender and pulse until combined (or until your graham cracker sheets become fine crumbs). Add melted butter and continue to pulse another 30 seconds or so until mixture is moistened.
3. Add about 2 tablespoons of the crumb mixture to each cupcake liner. Gently press and flatten mixture with your thumb to make an even layer in the bottom of each liner. Bake for 5 minutes.
4. Prepare the cheesecake layer by creaming together the cream cheese, egg, sugar, and vanilla until smooth.
5. Place one pretzel in each liner, flat on top of the crust. Fill each liner 3/4 full with the cheesecake mixture. Bake for 20-25 minutes until cheesecake is set. (Just wiggle the pan a little big and if the cheesecake doesn't move much it's done)
6. Allow to cool about 15 minutes. Top each cheesecake with about a teaspoon of caramel sauce, then place one pretzel and top and sprinkle with a bit of sea salt. Chill at least 1 hour or until ready to serve.

Share this post