Well Made by Kiley

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
Start by prepping your cheesecake filling. In a large bowl, beat together the softened cream cheese and maple syrup until smooth and fluffy. Set aside.
Then, make your homemade caramel sauce by combining all of the ingredients in a medium bowl, and mixing until smooth. Set aside.
Make your tarts. Using a small circle cookie cutter or a glass, press down, don’t twist, to cut 12-16 small circle (mine were about 2” in diameter). You can also cut into 12-16 squares.
Then using a smaller circle cookie cutter, score a smaller circle in the middle of each puff. DO NOT cut all the way through, just slightly press down in the middle to score, so they can be pressed down later. If using squares, score a smaller square with a small knife in the middle so there is a border.
Brush the border of each puff tart with the egg wash, trying to avoid the score you just made. Sprinkle cinnamon sugar around the rims.
Bake at 400F for 10-12 minutes, or until puffed and golden brown.
Remove from the oven and gently press down the center of each with the back of a measuring spoon.
Using a plastic baggie or piping bag, pipe the cream cheese into the centers of each. Then drizzle with the homemade salted caramel sauce.
Serve immediately.
Enjoy!