Description
Mini creme brulee caramel pecan cheesecakes with a crunchy crust and creamy filling.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup cream cheese
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter.
- Press mixture into the bottom of mini cheesecake pans.
- In another bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold in caramel sauce and chopped pecans.
- Pour filling into crusts.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
Notes
- Use room temperature ingredients for better mixing.
- Top with extra caramel sauce and pecans before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini creme brulee caramel pecan cheesecakes recipe