Caramel Heaven Cheesecake Cups

Ingredients

Crust

• 1½ cups graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

Cheesecake Filling

• 16 oz (2 cups) cream cheese, softened
• ½ cup powdered sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt

Caramel Sauce

• ¾ cup brown sugar, packed
• ¼ cup unsalted butter, cubed
• ½ cup heavy cream, warmed
• ¼ tsp flaky sea salt (plus extra for garnish)

Garnish (Optional)

• Whipped cream, lightly sweetened
• Toasted pecans or walnuts, chopped

Instructions

Making the Cheesecake Filling

1. Blend the Cream Cheese. Using a handheld mixer on medium speed, beat cream cheese until smooth and free of lumps, about 2 minutes. This step creates a silky base that will rise beautifully in the oven.
2. Incorporate Sugar and Salt. Add powdered sugar, sea salt, and vanilla. Mix until fully combined and the mixture looks glossy. The sugar dissolves the salt, ensuring a balanced flavor profile.
3. Emulsify the Eggs. Crack eggs into a separate bowl, whisk lightly, then slowly pour into the cream‑cheese mixture while the mixer runs on low. This gentle incorporation prevents the batter from curdling and creates a light, airy texture.
4. Fill the Ramekins. Spoon the batter over each crust, stopping about ¼‑inch below the rim. A smooth top ensures an even bake and a clean surface for the caramel drizzle.
5. Bake the Cups. Place the ramekins on a baking sheet and bake in a pre‑heated 325°F oven for 18‑20 minutes, or until the centers are just set (they should still wobble slightly). The gentle heat gives the filling a custard‑like consistency.