Bite Of Cheesecake Recipe

Prepare the crust

Preheat oven to 325°F (163°C). Line a mini muffin pan with mini cupcake liners. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.

Spoon about 1 teaspoon of the mixture into each mini muffin liner. Use the back of a spoon or your fingers to press the crust firmly into the bottom. Bake for 5 minutes, then let cool.

Make the filling

In a large bowl, beat softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined.

Add sour cream, vanilla extract, and flour. Mix until fully incorporated. Add eggs one at a time, mixing on low speed after each addition. Do not overmix.

Spoon the filling over the pre-baked crusts in the mini muffin pan, filling each liner nearly to the top.

Bake for 15–18 minutes at 325°F (163°C) until centers are set but still slightly jiggly. Remove from oven and cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

Prepare the caramel sauce

In a medium saucepan over medium heat, melt sugar, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump, then melt into a deep amber liquid.

When fully melted, carefully add butter and stir until melted and combined. Slowly pour in heavy cream (it will bubble vigorously) and continue stirring. Boil for 1 minute, then remove from heat and stir in sea salt.

Let caramel cool slightly (about 10 minutes), then spoon or drizzle over the chilled mini cheesecakes. Allow caramel to set before serving.