Mini Bite Size Dulce de Leche Cheesecakes

For a family cookout we were having a Mexican theme. I wanted to do something with dulce de leche and decided on mini cheesecakes.

Directions:
Preheat oven to 325 degrees.



Crust:
Graham crack crust

Put a thin layer of the crust into the bottom of a small or mini muffin pan. Bake them for about 5 minutes and remove from oven.

Filling:
Combine the following: 8oz cream cheese, 1/3 cup sugar, 1/2 can dulce de leche, 1 egg, 1 teaspoon vanilla.

Fill the muffin cups with the filling.

Bake these in a water bath for anywhere from 20-40 minutes depending on size. A knife should come out clean.

Let them cool completely (I threw mine in the freezer for 20 min)

To remove, I'd run a knife around the edge and try to pop them out if possible. If they don't come out, try a spoon around the edge to scoop them out or buy mini muffin cups.

Top with remaining dulce de leche.