Mini Caramel Pecan Creme Brulee Cheesecakes Recipe
Mini Caramel Pecan Crème Brûlée Cheesecakes combine rich cheesecake with caramel and pecans, topped with a crisp sugar crust.
Equipment
- mini cheesecake pans
Ingredients
Crust
- 1 cup graham cracker crumbs
- ¼ cup melted butter
Filling
- ½ cup cream cheese softened
- ½ cup sour cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup caramel sauce store-bought or homemade
- ½ cup chopped pecans
Instructions
Preparation
- Preheat your oven to 325°F (160°C) to get it ready for baking the cheesecakes.
- In a bowl, mix the graham cracker crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of mini cheesecake pans to form the crust layer.
- In another bowl, beat together the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
- Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to ensure a smooth batter.
- Gently fold the caramel sauce and chopped pecans into the cheesecake filling to evenly distribute the flavors and nuts.
- Pour the prepared filling evenly into the graham cracker crusts in the mini cheesecake pans.
- Bake the cheesecakes in the oven for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours to firm up and develop flavor.
Notes
Ensure that the cream cheese is softened for easier mixing and smoother texture. Press crust firmly to prevent it from crumbling when serving. For the classic crème brûlée finish, sprinkle sugar on top and torch just before serving for a crispy caramelized top.
Nutrition
Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg
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