Rich and creamy caramel flavored cheesecakes made with a blend of Dulce de Leche and cream cheese are baked in muffin tins and can be topped with whipped cream, caramel or dulce de leche sauce, and bits of toffee.
Preheat your oven to 350 Fahrenheit.
Stir together the graham cracker crumbs, brown sugar, and melted butter.
Equally divide the crumbs into 12 paper-lined muffin cups, about a heaping tablespoon full in each cup.
Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
Add sugar and beat until light and fluffy.
Mix in the Dulce de Leche then add the vanilla and egg and beat until creamy.
Stir in the sour cream.
Equally divide cheesecake filling among the 12 muffin cups, spooning about 2 tablespoons of filling into each.
Bake on the middle rack in the oven for 14-16 minutes until the cheesecakes no longer look wet, but the center still jiggles.
Remove and set on a cooling rack.
Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
Before serving, pop the cheesecakes into the freezer for 15 minutes (this will help the wrappers peel off easier).
Remove and immediately peel away the paper liners.
Set on a serving dish or individual dessert plates and serve plain or topped with a dollop of whipped cream, and drizzle of warmed Dulce de Leche, and a sprinkle of toffee bits.
To make the Dulce de Leche thin enough to drizzle over top of your cheesecakes, heat in the microwave, on 50% power for 5 second bursts of power, stirring after each, until thin and smooth.
Drizzle over cheesecakes while still warm and thin. It will thicken as it cools.
Mini Dulce de Leche Cheesecakes https://hungryhappenings.com/mini-dulce-de-leche-cheesecakes/