Mini Crème Brûlée Caramel Pecan Cheesecakes
Delightful mini cheesecakes combining creamy cheesecake with caramel and pecans, topped with a crispy sugar crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pecans
- 1/4 cup caramel sauce
- 1/4 cup sugar (for topping)
- Graham cracker crust (for individual servings)
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the mini springform pans or muffin tins with cupcake liners.
- Crush Graham crackers and mix with melted butter to form the crust.
- Beat cream cheese until smooth and fluffy, then mix in sugar, heavy cream, eggs, vanilla, and crushed pecans.
- Scoop the filling into each crust, filling three-quarters full.
- Bake for 20-25 minutes until set around edges but slightly jiggly in the center.
- Chill in the refrigerator for at least 2 hours.
- Drizzle with caramel sauce and sprinkle sugar on top, then caramelize with a kitchen torch.
- Serve chilled, garnished with additional caramel or berries if desired.
Notes
Use a shallow pan of water in the oven to prevent cracks. Substitute ingredients for variations, such as chocolate or pumpkin spice.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: mini cheesecakes, crème brûlée, caramel pecan, dessert, easy recipe