Last weekend we had our Mission’s conference at church. I was blessed to get to host dinner at our house for one of our missionary families on Sunday. Since it was Valentine’s weekend I tried to reflect that in my table setting and food.
I wanted to make a special dessert that I’d found on Pinterest recently. The recipe was Salted Caramel Cheesecakes from The Rustic Willow Food blog. What could be more “Valentines-y” than Cheesecake wrapped in a red wrapper?!
I tweaked the recipe a little, but it’s great which ever way you do it! You can’t go wrong with cheesecake, caramel and chocolate, right? I like this miniature version, because it’s not as intimidating to make as a whole cheesecake that can crack down the middle. These are pretty much fool proof.
Here’s her recipe:
Salted Caramel Cheesecakes
INGREDIENTS:
1 cup graham cracker crumbs
4 tablespoons granulated sugar
4 tablespoons butter, melted
2 packages 8 oz. cream cheesed, softened
4 tablespoons granulated sugar
4 tablespoons milk
2 teaspoons pure vanilla extract
salted caramel – Here’s my recipe that I used instead.of the purchased sauce
semi-sweet chocolate chips
walnut morsels
INSTRUCTIONS
Heat oven to 350–place 12 cupcake wrappers in muffin pan
Mix graham cracker crumbs, 4 tablespoons sugar and butter in a bowl until all crumbs are covered in butter
Distribute mixture evenly across all wrappers (about 1 tablespoon each)
Press down on crumbs and form a tight base in each one
Bake for 5 minutes–take out and let cool while making cheesecake filling
Add cream cheese, 4 tablespoons sugar, and milk in a mixer
Mix on low setting until well-combined, pushing down edges as needed
Add vanilla and mix for 30 more seconds
Distribute cheesecake filling across all 12 wrappers
Bake for 15-18 minutes
Take out and let cool on counter for 1 hour
Add 1 tablespoon of salted caramel to each cheesecake
Sprinkle with chocolate chips and walnuts
Refrigerate for 2 hours
I love the pretty cupcake wrappers. They added a lovely touch to an already pretty dessert!
You need to try these; they’re super simple and so de-lish! Did you make a special dessert for Valentine’s Day?
With love from my country porch,
RefreshHer 
Jesse love loves cheesecake! I made white chocolate maple cookies. A Pinterest recipe, and they are delicious! Thanks for this new recipe, I’ll definitely try it! =)
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Your recipe sounds interesting! What’s not to love about any kind of cookie?! I’m sure Jesse loved them!
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Those are beautiful cheesecakes! I made the Chocolate Pound Cake that was featured on the cover of the February issue of Southern Living. It was superb!!
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Thanks,Arlene. I saw the Pound Cake recipe in the magazine! Yum!
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I made one of your recipes! The Sweetheart Fudge Pie! We loved it but I was curious as to whether you serve it room temperature or cold? For Valentine’s dinner I served it room temp (I had made it that morning) and it was soft. I put the leftover in the fridge and it is very solid and chilled, kind of like a piece of fudge! Anyway, thanks for a great recipe! I want to try this one.
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Oh, we love that pie! So glad you tried it! I brings back great memories! I always keep it in the fridge and just set it out a bit before serving. Thanks for sharing!
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