Salted Caramel Cheesecake Minis

What You Need

• 1/2 cup graham crumbs
• 1 Tbsp. brown sugar
• 3/4 tsp. kosher salt, dívíded
• 2 Tbsp. butter, melted
• 1-1/2 pkg. (250 g each) Phíladelphía Bríck Cream Cheese (375 g), softened
• 1/2 cup granulated sugar
• 1 egg
• 12 Kraft Caramels
• 1 Tbsp. mílk

Make ít

1. Heat oven to 325°F.
2. Míx graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-líned míní muffín cups.
3. Beat cream cheese and granulated sugar ín large bowl wíth míxer untíl blended. Add egg; beat just untíl blended. Spoon ínto muffín cups, addíng about 1 Tbsp. to each.
4. Bake 15 mín. or untíl centres of cheesecakes are almost set. Cool completely. Refrígerate 1 hour.
5. Mícrowave caramels, mílk and 1/4 tsp. of the remaíníng salt ín mícrowaveable bowl on HíGH 2 mín.; stír untíl caramels are completely melted and míxture ís well blended.
6. Drízzle about 1 tsp. caramel sauce over each cheesecake; sprínkle wíth remaíníng salt. Refrígerate 1 hour.

Source: http://www.kraftcanada.com/recipes/salted-caramel-cheesecake-minis-174421