Light individual servings of cheesecake with a great caramel topping
1. Preheat oven to 300?.
2. Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300? for 7 minutes or until lightly browned. Remove from oven; cool.
3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300? for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
4. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
5. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.
Substitute graham crackers for vanilla wafers, if desired. Also, Trader Joe's Caramel Fleur de Sel sauce can be substituted for the topping if you want to save time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (162g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 367 | ||
Calories from Fat: 162 (44%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18g | 24 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 115.3mg | 35 % | |
Sodium 413.3mg | 14 % | |
Potassium 231.4mg | 6 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 42.2g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 367
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.