Salted Caramel Cheesecake Bites



Clearly by Best Choice Pan Spray, for spraying the foil
10 oz Best Choice Honey Graham Crackers
1/2 cup Best Choice Pecans
1 stick Best Choice Unsalted Butter, melted
1 1/2 tsp Best Choice Vanilla Extract



Three 8 oz pkgs Best Choice Cream Cheese, softened
1 1/2 cup Best Choice Sugar
1 1/2 tsp Best Choice Vanilla Extract
4 large Best Choice Eggs
1/2 cup Best Choice Sour Cream


Caramel Topping

1/2 cup Best Choice Brown Sugar
3/4 stick Best Choice Unsalted Butter
14 oz can Best Choice Sweetened Condensed Milk
2 tbs dark corn syrup
1 tsp Best Choice Vanilla Extract
Best Choice Superior Selections Kosher Sea Salt, for garnish

Salted caramel meets cheesecake, this is a treat you can’t miss! Whether you are bringing a dessert for you next watch party or are needing something sweet for yourself, our Salted Caramel Cheesecake Bites are the perfect option. Try your hand at this delicious recipe today!


For the crust

Preheat your oven to 350°F.

Line a 9 x 13 rectangular baking pan with foil and spray with cooking spray.

Place the graham crackers and pecans into a food processor and pulse until the mixture becomes crumbs.

Add the butter and vanilla, then pulse again until well combined.

Pour the crust mixture into the baking pan and press the crumbs into the bottom of the pan. If the crumbs come up the sides, that’s alright.


For the filling

Beat the cream cheese, sugar, and vanilla in a medium bowl with an electric hand mixer until smooth.

Add the eggs, 1 at a time, beating the mixture after each addition. Add the sour cream and mix again.

Pour the mixture into the crust, smooth out the top, and bake for 50 minutes.

Turn off the oven and just slightly open the door.

Leave the cheesecake to sit in the oven with the door ajar for 15 minutes.

Remove the cheesecake and set it aside to cool for an hour.


For the caramel topping

Add the brown sugar and butter to a medium saucepan.

Set the saucepan over medium heat and cook, stirring, until the butter has melted, and the sugar has dissolved.

Add the condensed milk, corn syrup, and vanilla and bring the mixture to a boil, stirring continuously.

Place a candy thermometer in the caramel mixture and allow it to continue to boil until the caramel reaches 225°F.

Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cooled cheesecake.

Allow the caramel to set on top of the cheesecake for 2 hours.

Then cut the dessert into squares with a sharp knife and garnish each square with a pinch of sea salt.

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