Description
A deliciously delightful recipe for Mini Crème Brûlée Caramel Pecan Cheesecakes, perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup toasted pecans, halved or chopped
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press firmly into each liner to form the base.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Divide the batter evenly over the prepared crusts.
- Bake for 18–20 minutes until centers are set but slightly wobbly. Let cool in the pan, then refrigerate for at least 3 hours.
- Before serving, spoon caramel sauce over each cheesecake and top with toasted pecans.
Notes
- For best results, use room temperature ingredients.
- Make ahead of time and refrigerate for an enhanced flavor.
- Feel free to add a sprinkle of sea salt on top of the caramel for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg