There's something so special about your own individual dessert. For the biggest impact, sprinkle on a beautiful flake salt at the end; if you don't have that, sea salt will work, too.
30 vanilla wafers
2 tablespoons canola oil
2/3 cup packed light brown sugar
2/3 cup plain fat-free Greek yogurt
12 ounces 1/3-less-fat cream cheese, softened
1 1/2 teaspoons vanilla extract
1/8 teaspoon table salt
2 large eggs
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
3/8 teaspoon flake salt
How to Make It
Preheat oven to 300°.
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.
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.
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.
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.
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