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Balance out your food choices throughout the day so you can enjoy a taste of cheesecake in one of these portion-controlled desserts.
These creamy cheesecakes can be refrigerated up to 24 hours before drizzling with caramel sauce and sprinkling with remaining salt. Refrigerate 1 hour as directed.
Spicy Caramel Sauce: Stir 1/4 tsp. ground red pepper (cayenne) into the prepared sauce before drizzling over cheesecakes. Pumpkin Spice Caramel Sauce: Stir 1/4 tsp. pumpkin pie spice into the prepared sauce before drizzling over cheesecakes. Smoky Sweet Caramel Sauce: Stir 1/4 tsp. smoked chili powder into the prepared sauce before drizzling over cheesecakes. Chocolate-Caramel Sauce: Add 2 Tbsp. milk chocolate chips to the caramels and milk before microwaving as directed. White Chocolate-Caramel Sauce: Add 2 Tbsp. white chocolate chips to the caramels and milk before microwaving as directed.
Prepare using coarse sea salt.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I added a generous tsp. of vanilla to the cheesecake batter. Had to work quickly to add the caramel topping because it seemed to cool quickly. Looked just like the picture! They were delicious.
I wanted to make these but read the comments about the caramel sliding off the top. After melting the caramel I let it cool a bit so it thickened a little and it worked fine doing it this way. They tasted great!
They tasted great but I had the same problem with the caramel sliding off tops. Very sticky mess. I followed the directions and would like to know why this happened.