Step 1: Preheat the Oven: Start by preheating your oven to 325°F (160°C). This ensures that your cheesecake cooks evenly and thoroughly.
Step 2: Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, brown sugar, 1/4 tsp. of kosher salt, and melted butter. Mix until everything is well combined, resembling wet sand.
Step 3: Form the Crust: Spoon about a tablespoon of the crust mixture into each cup of your mini muffin pan. Press it down firmly with your fingers or a small measuring cup to create a solid base.
Step 4: Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar, mixing until well combined. Then, add the egg and the remaining 1/2 tsp. of kosher salt, mixing until fluffy.
Step 5: Fill the Cups: Spoon the cheesecake filling over the crusts in the mini muffin pan, filling each cup about 2/3 full.
Step 6: Bake: Place the muffin pan in the preheated oven and bake for about 18-20 minutes. The edges should be set, while the center remains slightly jiggly.
Step 7: Cool Down: Once baked, remove the pan from the oven and let it cool at room temperature for about 10 minutes. Then, transfer the Cheesecake Minis to the refrigerator for at least 2 hours to set completely.
Step 8: Prepare the Caramel Topping: While the cheesecakes chill, melt the KRAFT Caramels with the milk in a small saucepan over low heat, stirring until smooth. This will be your delectable topping.
Step 9: Assemble & Serve: Once the Cheesecake Minis are chilled, remove them from the muffin pan. Drizzle the melted caramel over the top, and if desired, sprinkle a pinch of sea salt for an extra flavor boost. Serve them chilled and enjoy every bite!
