Snickers Caramel Cheesecake Cookies

Adapted from Picky Palate

Ingredients:

2 3/4 cups graham cracker crumbs
8 Tbsp butter, melted
3 Tbsp sugar
2 cups chopped Snickers Bars

16 oz. cream cheese, at room temperature

1 cup sugar
2 eggs
1 Tbsp. vanilla extract
3 Tbsp caramel sauce (plus more for garnish)
Whipped Cream (for garnish) *optional

Directions:

Preheat the oven to 350 degrees F. Place the chopped Snickers Bars into a bowl and set aside for later. Place the graham cracker crumbs, sugar, and melted butter into a mixing bowl to combine. Place a couple of spoonfuls of crumbs into each muffin top tin (mini muffin tin) and press down and up the sides a bit. Bake for 5 minutes or until just browned. Remove from the oven.

In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in the eggs and vanilla until well combined, scraping the sides of the bowl with a rubber spatula. Beat in the caramel sauce until well combined. Pour about 1/4 cup of the cheesecake mixture over each baked crust then top evenly with the chopped Snickers Bars. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and the centers are nearly set. Remove and let cool completely. While still warm, loosen all of the edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve.

Recipe Source: http://www.thecapitolbaker.com/2010/10/snickers-caramel-cheesecake-cookies.html