Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons (45ml) water
  • 1/4 cup (60ml) heavy cream, warmed
  • 2 tablespoons (30g) unsalted butter, softened
  • 1/4 teaspoon sea salt
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press into muffin liners. Pre-bake until lightly golden.
  2. Combine sugar and water in a saucepan. Cook until amber. Whisk in warmed cream. Remove from heat and stir in butter and salt. Cool slightly.
  3. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Beat in the egg until just combined.
  4. Spoon filling into liners. Drizzle cooled caramel over each. Swirl with a toothpick. Bake until edges are set but center is jiggly.
  5. Cool completely. Refrigerate for at least 2 hours.