Recipe: Perfect Salted Carmel Cheesecakes

Salted Carmel Cheesecakes.

You can have Salted Carmel Cheesecakes using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Salted Carmel Cheesecakes

1. It's of vanilla wafers.
2. You need of canola oil.
3. You need of cooking spray.
4. It's of packed light brown sugar.
5. It's of plain fat free Greek yogart.
6. You need of 1/3 less fat cream cheese, softened.
7. It's of vanilla extract.
8. You need of teas table salt.
9. It's of eggs.
10. Prepare of sugar.
11. Prepare of water.
12. You need of butter.
13. It's of evaporated milk.
14. It's of teas flake salt.

Salted Carmel Cheesecakes instructions

1. 1 Preheat oven to 300.
2. 2 place cookies in a food processor, process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12 cup muffin tin well with cooking spray. Spoon about 1 packed tabls crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300 for 7 mins or until lightly browned. Remove from oven; cool..
3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tabls batter into each muffin cup. Bake at 300 for 18 mins or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temp. Cover pan; refrigerate 3hrs or until well chilled..
4. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on platter. Chill until ready to serve..
5. Combine gran sugar and 2 Tbl water in Med, saucepan over med-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3mins). Continue cooking 12mins or until the color of light brown (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over med-high heat until caramelized sugar melts. Remove pan from heat; cool caramel to room temp. Cover and chill 1hr or until slightly thickened. Spoon about 1Tabl caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt..