1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup packed brown sugar
1 Tbsp. plus 1 tsp. bourbon, divided
1 vanilla bean
12 KRAFT Caramels
1 Tbsp. milk
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Please use alcohol responsibly.
Let's Make It
Heat oven to 325ºF.
Combine cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
Beat cream cheese, sugar and 1 Tbsp. bourbon in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half. Scrape seeds into cream cheese mixture; mix well. Add egg; beat on low speed just until blended.
Spoon cream cheese mixture into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
Bake 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Stir in remaining bourbon. Drizzle about 1 tsp. caramel sauce over each cheesecake. Refrigerate 1 hour.