Salted Caramel Cider Mini Cheesecakes

My Salted Caramel Cider mini cheesecake recipe is sponsored by Collective Bias, Inc. and its advertiser. As always, the ideas and opinions I share are mine alone.

Well hello, fall! I know technically fall has been here for awhile now, but it feels official now for 2 reasons:

1. I need a jacket outside.
2. When I stroll through Giant Eagle, I have the delight of seeing salted caramel anything throughout the store. Reason #647 that I’m so happy a Giant Eagle opened just 3 minutes away from me! They even have a special section of fall foods for all of us lovers of pumpkin, salted caramel and so many other comfort evoking flavors.

I love salted caramel as a flavor combo. Who ever came up with this marriage of flavors, please Facebook me if you happen to be reading because I already know we’d be BFF’s.  For real. How did you think of it?! The sweet, the salty, the perfection. Signed, Your #1 Fan.

The cheesecake filling recipe is handed down from my Grandmother, I even have her original  recipe card. I love pulling out the worn and tattered  card ; I never got to actually meet her but using her recipe makes me feel connected to her.

Salted Caramel Cider Mini Cheesecakes

Printable recipe card below.

Makes 18 mini cheesecakes

Ingredients

Crust:

• 2 ½ cups Nature’s Basket Ginger Snap Granola (about 1¼ cups crumbs)
• 1 ½ tablespoons brown sugar
• 4 tablespoons salted butter, melted

Filling:

• 2 – 8 oz. packages Cream Cheese, softened
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ¼ cup sour cream

Topping:

• 2 cups Giant Eagle Salted Caramel Cider
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• Course sea salt

Directions

Preheat oven to 350º.

Crust:

In a food processor or blender, pulse granola to fine crumbs.

In a mixing bowl, whisk together crushed granola and brown sugar. Pour in melted butter and stir until mixture is evenly coated with butter.

Divide Ginger Snap Granola mixture evenly into 18 paper lined muffin cups (approximately a heaping tablespoon each). Press mixture with the back of a spoon to create a flat surface.

Bake for 4 minutes. Remove and allow the crusts to cool completely while preparing cheesecake filling.

Filling:

Place softened cream cheese into a small mixing bowl. Add granulated sugar. Using a hand mixer, blend on low until smooth. Make sure to not blend higher than low; it will create air bubbles and make for not-so-smooth cheesecakes.

Mix in eggs 1 at a time on low until just blended.

Add vanilla, sour cream and heavy cream and blend on low until just blended.

Tap (with aggression!) all sides of the bowl with a sledgehammer (or a large spoon would suffice as well) to work out any air bubbles.

Divide filling evenly among muffin cups until almost full. Tip: I love to use a melon baller to scoop the filling; it helps to avoid drips and deposits the filling right smack in the middle.

Bake for 20 – 23 minutes. If the cheesecakes begin to crack they are overbaked.

Cover with plastic wrap and chill in the refrigerator for at least 2 hour.

Topping:

In a small saucepan, heat cider to boiling over medium-high heat. Boil uncovered about 25 minutes or until reduced (it will have thick bubbles and dark caramel color).

Remove from heat. Mix in vanilla extract and butter and stir well.

Pour into a bowl or jar and allow to cool completely.

Drizzle topping over cheesecakes just before serving.

Sprinkle lightly with sea salt.

I hope you enjoy!

Salted Caramel Cider Mini Cheesecakes

Published by: Lydia

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Ingredients

  

1x2x3x

Crust:

• 2 ½ cups  Nature's Basket Ginger Snap Granola  about 1¼ cups crumbs
• 1 ½ tablespoons brown sugar
• 4 tablespoons salted butter melted

Filling:

• 2 - 8 oz. packages Cream Cheese softened
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ¼ cup sour cream

Topping:

• 2 cups Giant Eagle Salted Caramel Cider
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• Course sea salt

Instructions

 

• Preheat oven to 350º.

Crust:

• In a food processor or blender, pulse granola to fine crumbs.
• In a mixing bowl, whisk together crushed granola and brown sugar. Pour in melted butter and stir until mixture is evenly coated with butter.
• Divide Ginger Snap Granola mixture evenly into 18 paper lined muffin cups (approximately a heaping tablespoon each). Press mixture with the back of a spoon to create a flat surface.
• Bake for 4 minutes. Remove and allow the crusts to cool completely while preparing cheesecake filling.

Filling:

• Place softened cream cheese into a small mixing bowl. Add granulated sugar. Using a hand mixer, blend on low until smooth. Make sure to not blend higher than low; it will create air bubbles and make for not-so-smooth cheesecakes.
• Mix in eggs 1 at a time on low until just blended.
• Add vanilla, sour cream and heavy cream and blend on low until just blended.
• Tap (with aggression!) all sides of the bowl with a sledgehammer (or a large spoon would suffice as well) to work out any air bubbles.
• Divide filling evenly among muffin cups until almost full. Tip: I love to use a melon baller to scoop the filling; it helps to avoid drips and deposits the filling right smack in the middle.
• Bake for 20 - 23 minutes. If the cheesecakes begin to crack they are overbaked.
• Cover with plastic wrap and chill in the refrigerator for at least 2 hour.

Topping:

• In a small saucepan, heat cider to boiling over medium-high heat. Boil uncovered about 25 minutes or until reduced (it will have thick bubbles and dark caramel color).
• Remove from heat. Mix in vanilla extract and butter and stir well.
• Pour into a bowl or jar and allow to cool completely.
• Drizzle topping over cheesecakes just before serving.
• Sprinkle lightly with sea salt.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

Are you as big a salted caramel fan as I am? What are some of your favorite flavors of fall?