Individual Salted Caramel Chocolate Chip Cheesecakes

Whoever is responsible for starting this salted caramel trend, thank you!  I love all things salted caramel, it's that perfect combination of sweet and salty.  Caramel can be very sweet and the addition of salt makes it just about perfect.

I was looking for a dessert for my monthly BUNCO group.  Individual Salted Caramel Chocolate Chip Cheesecakes?  Perfect! 

The original recipe called for an oreo cookie crust.  When I did my grocery shopping, I spaced off getting the oreo's.  I used a chocolate graham cracker crust instead. 

Individual Salted Caramel Chocolate Chip Cheesecakes
Recipe adapted from Sally's Baking Addiction

Chocolate Graham Cracker Crust
1/3 cup butter, melted
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cup graham cracker crumbs

Cheesecake Filling

16 oz (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) yogurt*
2 large eggs
1 teaspoon vanilla extract
1 cup (180g) mini semi-sweet chocolate chips (or regular size)
Salted caramel sauce (I used a jarred sauce or you can make your own)

Directions:

Preheat oven to 350F degrees. Line two 12-count cupcake pans with 18 liners.

For the crust: In a food processor or blender, pulse the whole graham crackers  into a fine crumb. Stir the cookie crumbs and melted butter, sugar and cocoa powder together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner.   (I used a juice glass to firm up the crust in the liner) You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool as you prepare the filling.

For the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.

Spoon batter into the crusts until nearly full. Bake for 20-23 minutes. The centers will still be slightly jiggly, that's OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.

Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.

*Sour cream OR nonfat, low fat, vanilla, plain, Greek or regular yogurt is OK.