Camilla heads up my Secret Recipe Club group and has organized #TripleSBites and #10DaysofTailgate. When I heard she was celebrating her anniversary I immediately jumped into the fun to help!
Today I am sharing Mini Churro Caramel Cheesecakes. I found the recipe on The Tablespoon and knew it was perfect for this round-up. I love making cheesecakes and normally will make a full sized, but there is something so perfect about personal sized little cakes! I also loved that this recipe used Cinnamon Toast Crunch for the crust- yes that delicious sugar filled "breakfast" cereal your mom would never buy for you. The cereal created a perfectly sweet crust with a touch of cinnamon- just like a churro. I opted to drizzle a bit of caramel over the top in addition to a dollop of whipped cream. I absolutely loved these little bite sized treats! They are packed with flavor and, again, the crust is amazing.
Again, this is a round-up to celebrate Camilla's anniversary and I am sending her family many well wishes on their special day. I know that I look back at my wedding day with happy and fun memories! Ron and I always talk about how we would love to have another party like that to celebrate with all our friends and family in one room!
Berry
Cheesecake Bars by Baking and Creating with Avril
Cherry
Cheesecake Bites by Cookaholic Wife
Chocolate
Caramel Cheesecake by Dancing
Veggies
Chocolate
Cheesecake by My Hobbie Lobbie
Chocolate
Topped Peppermint Cheesecake by Amy's Cooking Adventures
Classic
Cheesecake with Strawberry Puree by Making Miracles
Cookies & Creme
No-Bake Cheesecake by Hapa-tite!
Creme
Brulee Cheesecake Bars by Tara's Multicultural Table
Easter
Basket Mini Cheesecakes by Little Bit of Everything
Everyday
Cheesecake by Things I Make (for Dinner)
Irish
Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat
Blackberry Cheesecake by A Kitchen Hoor's Adventures
Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini
Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us,
Pull up a Chair
Mom's New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You
Can Cook
{No Bake} Marshmallow Cheesecake by An Affair from
the Heart
No-Bake
Pumpkin Cheesecake by Angels Homestead
Ricotta
Cheesecake with Shortbread Crust by Living the Gourmet
Samoa's cheesecake
by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny
Vanilla Bean Cheesecake by Renee's Kitchen Adventures
Twix
Cheesecake Brownie Torte by Making Memories With Your Kids
Ingredients
3 cups Cinnamon Toast Crunch cereal
1/4 cup butter, melted
16 oz cream cheese, room temperature
1 cup granulated sugar
1/4 cup sour cream
3 large eggs, room temperature
1 Tbl ground cinnamon
1 tsp vanilla extract
1/2 cup caramel sauce for drizzling
1/2 cup whipped cream, as desired
Instructions
Preheat oven to 325 degrees.
Add the cereal to a food processor and pulse till fine crumbs. Pour the cereal to a medium bowl and add the melted butter over it. Stir to combine.
Line 2 12-count muffin tins with 16 liners. Scoop a generous tablespoon into of the crust into each liner and press down with your fingers to form the crust.
Add the cream cheese to a large mixing bowl and beat until creamy and smooth. Add the sugar, sour cream, eggs, cinnamon and vanilla to the mixer and beat on medium speed until just combined.
Spoon the batter into the prepared muffin tins to just under the top of the liners.
Bake for 20-22 minutes or until just barely jiggly in the center. Cool on the counter top for 30 minutes before placing them in the fridge until completely cool (at least 2 hours). Top with whipped cream and drizzle with caramel sauce.