A sweet and delicious recipe for mini cheesecakes with crunchy coating and a caramel topping.
Preheat oven to 350 degrees F. line or grease 12 mini cheesecake cups.
Mix together graham crumbs and melted butter. Divide crumb mixture evenly between the prepared cupcake tins. press into bottoms and bake for 5 minutes.
With an electric mixer beat cream cheese until smooth and fluffy. Add sugar and cornstarch; mix well. Stir in eggs. Beating on low speed until smooth about 2 minutes.
Divide mixture into tins.
Bake for 20-22 minutes.
Cool for an hour. Refrigerate for a couple of hours.
Remove paper liners or pop out from cheesecake pan press crushed toffee all around sides and pipe a small amount of caramel onto top, place a hazelnut into top of caramel.
For the caramel, Place a pot over low heat and melt butter in it. add cream and brown sugar. Turn the heat to medium high, stir and cook for about 2-3 minutes or until it comes to a full boil. Remove the pot from heat. In a bowl take confectioners sugar. Pour hot cream mixture and beat well. Add vanilla and beat it in. Pipe onto each cheesecake.