Mini Crème Brûlée Caramel Pecan Cheesecakes
Delightful mini cheesecakes that combine creamy cheesecake, crunchy pecans, and gooey caramel, topped with a perfectly bruleed sugar layer.
Ingredients
For the crust
- 1 cup graham cracker crumbs Can substitute with crushed cookies or gluten-free options.
- ¼ cup butter, melted Coconut oil can be a dairy-free alternative.
For the cheesecake filling
- 8 oz cream cheese, softened Can substitute with Greek yogurt or ricotta.
- ½ cup sugar Coconut sugar or agave syrup works as a healthier option.
- 1 tsp vanilla extract
- 1 ea egg Consider a flaxseed egg for a vegan version.
- ½ cup sour cream Substitute with plain yogurt or crème fraîche.
For toppings
- ½ cup caramel sauce
- ½ cup chopped pecans
- ¼ cup sugar (for brulee topping)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix together the graham cracker crumbs and melted butter. Press firmly into the bottom of muffin tins.
- In a separate bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract, egg, and sour cream, and mix until well combined.
- Pour the cheesecake mixture over the crusts in the muffin tins, filling each cup until just full.
- Bake for 20-25 minutes until edges are firm but centers jiggle slightly.
- Allow to cool in the muffin tin for 10-15 minutes then refrigerate for at least 2 hours.
- Before serving, drizzle with caramel sauce and sprinkle with chopped pecans.
- Sprinkle sugar evenly over the cheesecakes for the brûlée topping.
- Caramelize the sugar using a kitchen torch or by placing under a broiler for a minute, monitoring closely.
- Serve immediately while the sugar topping is warm.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Avoid reheating in the microwave; let them come to room temperature before serving.