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Mini Butterscotch Cheesecakes with Salted Caramel Sauce

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Mini Butterscotch Cheesecakes with Salted Caramel Sauce
  • Prep Time 35 min
  • Total Time 3 hr 15 min
  • Servings 12
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Butterscotch, cheesecake, salted caramel, whiskey – what’s not to love about these mini treats?

Ingredients

Cheesecake Crust

32
crushed vanilla wafer cookies (about 1 1/4 cups)
3
tablespoons butter, melted
1
teaspoon sugar

Cheesecake Filling

1
package (8 oz) cream cheese, softened
6
tablespoons sugar
1
teaspoon vanilla
1
egg
1/2
cup butterscotch chips, melted
1/4
cup Original Bisquick™ mix
6
tablespoons milk

Caramel-Whiskey Sauce

1/4
cup caramel sauce
1
tablespoon Irish whiskey
1/4
teaspoon kosher salt

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In medium bowl, stir Cheesecake Crust ingredients until combined. Firmly press 1 rounded tablespoon mixture in bottom of each cup.
  • 3 In large bowl, beat cream cheese with electric mixer on high speed until smooth. Add 6 tablespoons sugar; beat on medium speed about 1 minute or until fluffy and smooth. Add vanilla, egg and melted butterscotch chips. Beat on low speed until just combined. Add Bisquick™ mix and milk; beat on low speed until just combined. Spoon batter evenly into cups (about 3 tablespoons in each cup).
  • 4 Bake 20 to 25 minutes or until centers are set. Cool 15 minutes in pan; refrigerate 1 hour in pan.
  • 5 Remove cheesecakes from pan. Remove paper baking cups. Transfer cheesecakes to serving plate. In small bowl, stir caramel sauce and whiskey until well combined. Spoon about 1 teaspoon on top of each cheesecake. Refrigerate about 1 hour to firm caramel sauce slightly. Just before serving, sprinkle tops with kosher salt. Serve cold.
Tips  

Swap bourbon for the Irish whiskey, if desired.

The cheesecakes can be made and assembled (including caramel-whiskey sauce) up to 1 day ahead.

Nutrition Information 
No nutrition information available for this recipe
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