[This Is How We Did It]

How'd you celebrate "Cheesecake Day"? You didn't know there was such a day??  I didn't either until someone, a very kind soul...shared with me, told me they thought about me...and told me, "It's coming up...on July 30th". I didn't even know there was such a "cool" recognized day in America! How awesome is that, I mean...a awesome excuse to gorge yourself with cheesecake! :)

I already had all the ingredients for these cookies/ mini cheesecakes, and was planning on making them earlier in the week, but then heard about the whole "cool" day thing. So, I saved it...and made it on "National Cheesecake Day". Oh my YUM! These are delish...don't know why the recipe calls them "cheesecake cookies" besides the fact they are the size of cookies. ;) These are mini cheesecakes. I'm in heaven, because currently I have "cookies" left in the fridge. It's a perfect size...a run-to snack size kinda cheesecake. :) Which I totally love that fact bout it. WONDERFUL. You need these. TOTALLY! Even better it doesn't take an hour to bake, only like 25 minutes at max. Make these...I promise you will enjoy them!

[Caramel Mars Cheesecake Cookies]

2 1/2 Cups graham cracker crumbs
2 Tablespoons granulated sugar
5 Tablespoons melted butter
2 8oz packages softened cream cheese
1 Cup granulated sugar
2 eggs
1 Tablespoon pure vanilla
3 Tablespoons caramel sauce
2 Tablespoons Lime Juice
Few Sprinkles of Cinnamon
1 bag of mini candy bars, chopped...I used "Mars, simply caramel". ;)


1. Preheat oven to 350 degrees F. Place chopped Mars Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.

2. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 Cup of cheesecake mixture over each baked crust then top evenly with chopped Mars. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!


Makes 12 individual cheesecakes

P.S. Don't forget your glass dish of water underneath the cakes, while you back. Makes the cheesecakes moist and crack-free. ;)

P.P.S. I didn't have whipped cream. (Sarah W., this is where your "homemade" whipped cream would come in handy. ;) ;) )

P.P.P.S. You need a muffin top pan with this recipe. I found mine at the handy, dandy thrift store last week for under $2. :)