Instructions

• Preheat oven to 350°F (175°C). Line a 24‑count muffin tin with standard cupcake liners.
• In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 Tbsp melted unsalted butter, and 1/2 tsp cinnamon. Stir until the crumbs are evenly moistened.
• Divide the crumb mixture evenly among the 24 liners (about 1 Tbsp per liner). Press the crumbs firmly into the bottom and slightly up the sides of each liner with the back of a spoon or your fingers to form crusts.
• In a large mixing bowl, beat 16 oz softened cream cheese and 3 large room‑temperature eggs on high speed for 5 minutes, stopping once or twice to scrape down the bowl, until smooth and blended.
• Add 14 oz sweetened condensed milk to the cream cheese mixture and mix on low speed for about 2 minutes, until fully combined and smooth.
• Divide the cheesecake mixture evenly among the 24 crusts, filling each liner about 3/4 full (about a level ice‑cream scoop each).
• Bake at 350°F for 15 minutes. The centers should be set but still have a very slight jiggle. Do not over‑bake; if the tops begin to crack, they are over‑baking.
• Remove the tin from the oven and let the mini cheesecakes cool to room temperature in the tin.
• Spoon the 1 cup caramel sauce evenly over the cooled mini cheesecakes (use the full cup total; this is about 2/3 Tbsp per cheesecake).
• Refrigerate the cheesecakes in the tin for at least 2 hours or until fully chilled and set.
• While the cheesecakes chill (or just before serving), make the whipped cream: in a large bowl combine 1 cup chilled heavy whipping cream, 1 Tbsp granulated sugar, and 1/2 tsp vanilla extract. Beat on high speed for about 2 minutes, or until the cream is whipped and fluffy.
• Once the cheesecakes are fully chilled, pipe or spoon the whipped cream onto each cheesecake. If desired, lightly dust with the optional 1/4 tsp cinnamon to garnish.
• Serve the mini cheesecakes chilled, with or without the cupcake liners.