- This topic has 1 reply, 1 voice, and was last updated November 18, 2018 at 5:31 pm by .
- November 18, 2018 at 5:31 pm #393493
8 square shortbread cookies, finely crushed (about 1/2 cup)
1 tbs butter, melted
1-1/2 8-oz pkgs cream cheese, softened
1/2 cup packed brown sugar
1 tbs plus 1 tsp bourbon, divided
1 vanilla bean
1 tbs milk
Heat oven to 325º.
Combine cookie crumbs and butter. Press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp crumb mixture to each cup.
Beat cream cheese, sugar and 1 tbs bourbon in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half. Scrape seeds into cream cheese mixture. Mix well. Add egg. Beat on low speed just until blended.
Spoon cream cheese mixture into prepared muffin cups, adding about 1 tbs batter to each cup.
Bake 12 to 14 min or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
Microwave caramels and milk in microwaveable bowl on high 1 min or until caramels are completely melted, stirring every 30 sec. Stir in remaining bourbon. Drizzle about 1 tsp caramel sauce over each cheesecake. Refrigerate 1 hour. Makes 24
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