CARAMEL-BOURBON CHEESECAKE BITES

Caramel-Bourbon Cheesecake Bites image

Top mini cheesecakes with a delicious bourbon-caramel sauce to make great bourbon cheesecake bites. Our Caramel-Bourbon Cheesecake Bites are made with a shortbread cookie crust.

Provided by My Food and Family

Time 3h4m

Yield 24 servings

Number Of Ingredients 9

Ingredients

8 square shortbread cookies, finely crushed (about 1/2 cup)
1 Tbsp. butter, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup packed brown sugar
1 Tbsp. plus 1 tsp. bourbon, divided
1 vanilla bean
1 egg
12 KRAFT Caramels
1 Tbsp. milk

Steps:

Heat oven to 325ยบF.
Combine cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
Beat cream cheese, sugar and 1 Tbsp. bourbon in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half. Scrape seeds into cream cheese mixture; mix well. Add egg; beat on low speed just until blended.
Spoon cream cheese mixture into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Stir in remaining bourbon. Drizzle about 1 tsp. caramel sauce over each cheesecake. Refrigerate 1 hour.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g