Mini Cheesecakes

I made a frozen cheesecake on Friday. I really wanted to try something new, so I made mini cheesecakes as well. The real trick is to make the crust and filling, then just put in a muffin pan with the paper linings, then bake, or in this case freeze. I tried out a new recipe this time which I am still not sure about, so I will give you  the recipe that I made a few times with great reviews this summer. The original recipe is from allrecipes.


Ingredients:
Crust:

• 3 tablespoons (40 grams) butter, melted
• 1 and 1/4 cup (105 grams) graham cracker crumbs, crushed
• 1 tablespoon (15 grams) white sugar
• 1 tablespoon (7 grams) cocoa powder

Fill:

• 24 ounces (680 grams) cream cheese
• 3 eggs
• 3/4 cup (150 grams) sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (80 grams) chocolate chips
• 2 tablespoon (30 ml) caramel sauce or chewy caramels

Directions:

1. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Prepare 2 12-muffin pans with paper liner.
3. In a small bowl, combine the butter, graham cracker crumbs, sugar and cocoa powder. Press 2 tablespoon of the crust into each muffin.. Bake in the preheated oven for 4 minutes. Allow the crust to cool.
4. In a large bowl, cream together the sugar and cream cheese until smooth. Add eggs, one at a time, and vanilla. Stir in the chocolate and caramel, then pour about 2 to 3 tablespoons into each muffin, or evenly divide among all of the paper liners.
5. Bake at 350F or 175C for about 15 minutes or until the the center is moist, the sides a bit puffed. Take out of oven and let cool.

Enjoy with some caramel sauce!