Salted Caramel Cheesecakes
Watching your figure? This vegetarian recipe has 267 calories, 6g of protein, and 12g of fat per serving. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 4 hours and 40 minutes. If you have butter, brown sugar, eggs, and a few other ingredients on hand, you can make it.
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 tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom.
Bake at 300 for 7 minutes or until lightly browned.
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 tablespoons batter into each muffin cup.
Bake at 300 for 18 minutes or until centers of cheesecakes barely move when pan is touched.
Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir).
Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon).
Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake.
Sprinkle cheesecakes evenly with flake salt.