What a deliciously sticky mess I have made!
Well worth the mess.
So if you follow my life, you know that I prefer to bake, even though Mikey does not have a sweet tooth in his perfectly orthidontal-ed mouth. (I think I made a word up there).
He did however drool over these little cheesecakes.
He loves three sweet things in life: Cheesecake, key lime pie and and caramel.
Oh, and me…ha
I am sure I would be the first thing that came to mind if you asked him what his favorite sweet thing is!
JOOOKKKEEEEE. Gotta love jokes.
So as I was saying, Mikey loved these and I have to agree they are pretty outstanding.
The added sea salt on top adds to the amazing flavors and gives it that salty/sweet combo we all love.
Lets chat about this picture below……..
Oh, hey Norman.
You dirty dirty cat who spilled melted butter alllll over the world and your nice clean fur.
Crushed graham crackers.
It was a cold, gross and rainy weekend.
As you can see I had to bust out my moccasins.
So you combine the butter and graham and then make the cheesecake.
Line some cupcake tins and tamp down the graham/butter crust.
I apologize for using the word tamp.
That word makes me extremely uncomfortable as I’m sure it does you.
Or you may think it’s a total normal word and have no clue why I don’t like it.
Then add the creamy cheesecake to the *smashed* down crust.
Bake for about 25 minutes until they feel firm/spring back a bit.
Now for the caramel sauce.
A lot of people are afraid of caramel sauce.
I grew up watching my mom make it and it is just trial and error.
Go into it planning on burning the first batch and you will be golden!
Remember when I made the failed bread pudding with whiskey caramel sauce?
I burned the first batch of caramel sauce.
It is pretty simple, you just need to watch carefully and stay by your caramel at all times.
So you begin by adding the water and sugar to a pan over med. heat. Whisk the mixture until the sugar dissolves and then DO NOT STIR IT AGAIN!
Let it come to a boil and every once and awhile swirl the pan by the handle.
It will bubble and slowly begin to turn an amber color.
This is almost ready to remove from the heat and add the cream to.
You don’t want to let it go too far or it will burn.
(it’s easier if you don’t use a non stick because you can see the color better. I don’t have one).
You will add your heavy cream slowly to the hot liquid and it will bubble up a lot. Just whisk it as you slowly pour it in.
Keep stirring until the bubbles are gone and then set aside to let it cool.
LET. IT. COOL.
If you have ever made caramel before you have probably severely burnt your finger or your mouth.
Or both because you realize your finger is burning so you lick it off and burn your mouth.
Please trust me when I tell you to let the caramel sauce cool.
Look at that delicious caramel sauce!
I’m going to bore you with one more story about life/caramel before I wrap these cheesecakes up.
My mom was always baking when I was a kid (what else is there to do in northern WI?)
So one day my brother and I got home from school and walked into the kitchen from the garage.
As we were walking in, I noticed a giant tupperware of caramel sitting on the freezer.
Having the giant sweet tooth I do, I went out and grabbed the tupperware full of caramel.
I grabbed a spoon and ate a giant spoonful of caramel…followed by another, and another…and another.
We stood around and talked for a few minutes when my mom suddenly noticed me licking a spoon by the sink.
She gave me this horrified look and said, ” you didn’t eat any of the caramel from the garage did you??” .
I immediately heard that noise from horror movies.
The one where there is a repeated high pitched squeal and the camera zooms in at the persons terrified face.
I quickly replied with a “yes, why”, and prayed the answer wasn’t bad.
All I remember was her saying, “it’s fine, you are fine, but raccoons got into the garage and chewed through the lid and got to the caramel”.
I started screaming/crying/gagging and remember scrubbing my tongue with the kitchen towel (not that that would work).
My brother, Brad, was laughing hysterically as I hyperventilated and screamed.
At one point my mom joined my brother in laughing and thats when I really got out of hand.
I was screaming that I was going to get rabies and die.
My mom assured me I would not die, but that yes, I may get rabies or turn into a raccoon.
Needless to say, I did not die.
I also never got rabies.
I know where I get my sense of humor (thanks mom) and hope I can someday make fun of my POOR CHILD when they think life is ending.
Looking back it had to have been a funny sight.
I was literally flipping out in the craziest way possible.
You would think I would have been traumatized and afraid to ever eat caramel again!
Nope. Still love it.
And still hate raccoons.
I encourage you to make these!
They are easy, tasty and taste as good as they look.
Recipe: Salted Caramel Cheesecakes
Makes about 22 Cheesecakes
Preheat oven to 275° F.
2 Cups Graham Cracker Crumbs (I put them in a ziplock and use a rolling pin to crush)
8 tablespoon of butter, melted
16 oz cream cheese
½ cup sugar
2 large eggs
For the crust, crush graham crackers by placing in a large ziplock bag and covering with a kitchen towel. Using a rolling pin, roll over towel until crackers are crushed, making sure no large pieces remain.
Melt butter in a microwave safe bowl and add to graham crackers.
Line cupcake tins with liners and and cover bottom with about 1 tablespoon (more or less depending on preference) of graham cracker. Use fingers or a round, heavy object to firmly pack down crust.
Set aside and prepare cheesecake.
Take cream cheese and eggs out and let them come up to room temperature.
Combine cream cheese and sugar in a mixing bowl and beat until smooth.
Add eggs, one at a time, beating until just combined and smooth. (you don;t want to over beat)
Pour cheesecake batter over graham crust, about 3/4 full.
Place in the oven and bake for 25 minutes, or until the cheesecake feels firm.
While the cheesecakes cool make caramel sauce.
Recipe: Salted Caramel Sauce
5 tablespoons water
3/4 cup sugar
2/3 cup heavy cream
Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved.
Increase heat to high. The mixture will begin to bubble but do NOT stir the liquid. Every once in a while use the handle to gently swirl the mixture
After a couple minutes you will see the color change as it turns a light amber color.
Another minute or so and the mixture will turn a darker shade of amber.
Once the mixture is a dark amber, turn off the heat and slowly add the cream. When adding the cream the mixture will bubble up quite a bit. Don’t be alarmed, this is supposed to happen! Once the cream is combined, set aside and let caramel cool.
I refrigerated the cheesecakes and then poured the barely warm caramel over them.
I then refrigerated them again to let the caramel harden and sprinkled them lightly with sea salt.
I found this recipe on Bakers Royal. Another delicious blog I love.
Note: If anything is confusing/doesn’t make sense please let me know! Grammatically, mathematically, etc. Thanks so much for stopping in to our kitchen! Love you!!!!