Description
Decadent mini cheesecakes with a rich caramel pecan base, a creamy cheesecake filling, and a classic crème brûlée topping.
Ingredients
Scale
For the Crust:
- 1 cup crushed graham crackers
- 2 tablespoons melted butter
- 1 cup chopped pecans
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/4 cup granulated sugar for topping
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
- Mix crushed graham crackers with melted butter and chopped pecans. Press the mixture into the bottom of each muffin cup.
- Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, and caramel sauce, and blend until creamy. Fill muffin cups 3/4 full with cheesecake mixture.
- Bake for 20 minutes, then let cool before refrigerating for at least 2 hours.
- Before serving, evenly sprinkle sugar on top of each cheesecake and use a culinary torch to caramelize the tops, creating a crisp brûlée layer.
Notes
You can customize the seasonings to taste.