Mini Butterscotch Cheesecakes with Salted Caramel Sauce
Updated September 20, 2016
crushed vanilla wafer cookies (about 1 1/4 cups)
tablespoons butter, melted
package (8 oz) cream cheese, softened
cup butterscotch chips, melted
cup Original Bisquick™ mix
tablespoon Irish whiskey
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
In medium bowl, stir Cheesecake Crust ingredients until combined. Firmly press 1 rounded tablespoon mixture in bottom of each cup.
In large bowl, beat cream cheese with electric mixer on high speed until smooth. Add 6 tablespoons sugar; beat on medium speed about 1 minute or until fluffy and smooth. Add vanilla, egg and melted butterscotch chips. Beat on low speed until just combined. Add Bisquick™ mix and milk; beat on low speed until just combined. Spoon batter evenly into cups (about 3 tablespoons in each cup).
Bake 20 to 25 minutes or until centers are set. Cool 15 minutes in pan; refrigerate 1 hour in pan.
Remove cheesecakes from pan. Remove paper baking cups. Transfer cheesecakes to serving plate. In small bowl, stir caramel sauce and whiskey until well combined. Spoon about 1 teaspoon on top of each cheesecake. Refrigerate about 1 hour to firm caramel sauce slightly. Just before serving, sprinkle tops with kosher salt. Serve cold.
- Swap bourbon for the Irish whiskey, if desired.
- The cheesecakes can be made and assembled (including caramel-whiskey sauce) up to 1 day ahead.
Serving Size: 1 Cheesecake
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.