Caramel Macadamia Shortbread Mini Cheesecakes

Caramel Macadamia Shortbread Mini Cheesecakes

Mum wasn't known for being a great cook, she loved a recipe that included commercial products; canned, jarred, bottled, lollies or biscuits. Bless her heart, most weren't great but there were a few exceptions including today's Caramel Shortbread Cheesecakes for all those caramel fans out there.

I'm using Butterfingers Macadamia Shortbreads, which can be substituted with your favourite shortbread brand with 6 macadamia nuts added when you process/crush the shortbread.

Pascall Columbines is what Mum used to make the topping, they are a chewy caramel lolly.

Mum used a quick mix refrigerated cheesecake recipe, I preferred baked so that's what I've gone with, if you prefer Mum's way go for a vanilla quick mix cheesecake.

Caramel Macadamia Shortbread Mini Cheesecakes

Caramel Topping 

Remove three caramels for decorating later and in small saucepan combine the remaining caramels with a 1/3 cup whipping cream in small saucepan; stir over low heat until smooth, simmer a minute or two to thicken. Set aside to cool.

You'll need 18 silicone liners or alternatively use cupcake/muffin tin lined with 18 paper cases.

Ingredients

• 3/4 cup crushed macadamia shortbread biscuits (cookies) 
• 200g (7oz) bag of chewy caramel lollies
• 1/3 cup whipping cream 
• 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
• 3 tablespoons unsalted butter, melted
• 450g (1 pound) cream cheese, softened
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, lightly beaten
• 3/4 cup sour cream
• Pinch of salt
• macadamia nuts for decoration

Method

1. Preheat oven to 180c (350 degrees). Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
2. Reduce oven temperature to 140c (275 degrees). Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add 1/2 cup sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
4. Before serving spread tops of cheesecakes with caramel topping, top each with a half to one teaspoon of sour cream, chopped macadamia nuts and chopped caramel lolly.

Happy Baking :)

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