Salted Caramel Cheesecakes

I served this individual desserts at an open house party this weekend and they were a HUGE hit. Though they taste more like butterscotch than caramel and the salt was a little lost, overall these were extremely delicious! I needed to cut a corner on time, so I just purchased pre-prepared caramel sauce for the top, but otherwise made as directed. Be sure to really press the crust into the pan (I used the top of the canola oil bottle, which worked so well) and they come out fully intact. Place into cupcake / muffin liners to be sure that they stay intact and easy to grab if you plan to serve at a party. Highly recommend and I'll be making again; super easy! Enjoy!

These were a huge hit at the office potluck. Given other people's difficulty getting them out without ruining the crust, I baked these in parchment muffin tin liners. I would definitely recommend doing that. Easy to peel them off if you want to or eat them right out of the liner. I prefer a thicker caramel sauce, so I'll use a different one in the future, but I'll absolutely make these again.

AMAZING. These are truly a little bit of heaven and so easy. I love how they are so portioned controlled by cooking them in the muffin tins. The Carmel sauce is a bit thin but very tasty. I have not added the salt because it seeed to disappear in the carmel despite the fact that it was a large grain sea salt. Next time I am going to slightly decrease the brown sugar to a 1/2 cup

So easy and so delicious! My family loved them. Substituted raspberry sauce (store bought) for a little different flavor. Love the caramel sauce though! Best part is that I feel like I can indulge a little without the guilt.

This recipe is amazing! Followed the reviews of *brykate and *jforster28 and made some changes. Used the recipe for the base of the Satsuma Orange Cheesecake also on this site. Came out fantastic, no breaking when I took my cakes out of their molds. Nutritional info remains the same, with only 1 gram extra fat in the recipe overall. Also baked until they were absolutely solid, no wobbles. They set in the freezer after 30 mins. Great caramel sauce and good portion for the calories. I will definitely make this one again...and again and again and again

My husband and I just love this recipe. The flavor is superb, and only 7 Weight Watcher points! I just wish the crust held together better. I welcome suggestions...

RunSammamish, you sound like you are a great baker. I copied your review and will follow your recipe :) sounds great and easy!can't wait to make it. thank you!

Excellent! I made these in mini muffin tins to have tartlettes instead. 1 teaspoon of the crust mixture (I used graham crackers because I had them on hand), 1 tablespoon of the cheesecake mixture. Baked 15 minutes. Used 1/2 teaspoon of Trader Joe's fleur de sel caramel sauce on top instead of making my own. Will absolutely make this again!

simple and elegant. Made these for 2 different parties, adding some chocolate swirls as the guests are all chocolate lovers. Just big enough to not be over-filling but hits the spot after a meal.

I made these last weekend for a party and they were fantastic!

I just made the cheesecake portion and put my own topping on. Very happy and turned out great. No complaints from my husband either. Made it for our 25th Anniversary and will make this recipe again, hopefully it won't take 25 more years.

High hopes - but these just did not set up. I made a day ahead and kept the muffin pan in the fridge but they did not stay firm at all. If I make them again, which I probably will not, I would bake until there was absolutely NO jiggle at all in the middle. I followed the recipe, but with full fat cream cheese for 3/4 of the amount called for, and 1/3 less for the rest. I would've thought the little extra fat should've been helpful in them becoming more firm, but no. The flavor is not bad. They taste like cheesecake with a caramel-like tang to them. Nice and rich. Kids didn't love them, but deemed "Ok" The lighter version of the caramel sauce is yummy and cooked up quite well. Flake salt on top of warmed sauce is extra yummy touch especially if you like saltiness.

Delicious and fairly easy to prepare. Like with all cheesecakes, it's the refrigeration time that takes the longest, so make a day ahead. I did add a tablespoon of flour to the batter, because I like the consistency flour gives cheesecake; other than that, I followed the recipe. Had a problem keeping all of the crust together when removing them from the muffin pan, but I simply scooped out what was left, put it on the serving platter & set the cheesecake on top.