Mini Easter Cheesecakes With A Chocolate Caramel Surprise

Mini Easter Cheesecakes With A Chocolate Caramel Surprise

For the crust

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
12 Rolo candies

For the cheesecake

16 ounces cream cheese, softened
2/3 cup granulated sugar
1 1/2 teaspoons vanilla
2 large eggs, at room temperature

Preheat oven to 350

In a medium bowl, stir together graham cracker crumbs and sugar. Pour in melted butter and stir until completely combined. Evenly divide the mixture between a 12 cup muffin tin (or cheesecake pan) lightly coated with nonstick spray. Press the mixture down to form a firm crust. Place in the oven and bake for 5 minutes, remove and let cool completely. Place a Rolo candy in the middle of each crust.

In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla - mix until thoroughly combined. Add eggs, one at a time, mixing just to incorporate the eggs. If you want to color the batter, divide the mixture into two bowls and add a couple drops of your food coloring - stir to combine.

Evenly divide mixture into the muffin tin or cheesecake pan - bake until the center is almost set, but still a little jiggly if you gently shake the pan... about 14-20 minutes. Remove and place on a wire rack to cool. Place in the refrigerator and let chill at least 2 hours.

Makes about 12 mini cheesecakes depending on how full you fill them.

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