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Mini Crème Brûlée Caramel Pecan Cheesecakes

Mini Crème Brûlée Caramel Pecan Cheesecakes
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Delight in creamy, caramel-kissed Mini Crème Brûlée Caramel Pecan Cheesecakes with a crunchy toasted pecan topping. These elegant yet simple bite-sized desserts perfectly blend the smooth creaminess of classic crème brûlée, rich caramel sauce, and buttery cheesecake crust for a luscious treat suitable for any occasion.

Ingredients

Scale

Cheesecake Base

  • 1 cup graham cracker crumbs or crushed shortbread cookies
  • 4 tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream

Topping

  • 1/2 cup caramel sauce
  • 1/2 cup toasted pecans, chopped
  • 2–3 tbsp granulated sugar (for brûlée crust)

Instructions

  1. Prepare the crust: Crush graham crackers or cookies finely, then mix with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of mini cheesecake cups or muffin tins lined with paper liners to create a stable, buttery base.
  2. Make the cheesecake filling: In a mixing bowl, beat softened cream cheese and sugar together until smooth and fluffy. Add vanilla extract, then incorporate eggs one at a time, mixing gently to maintain a creamy consistency. Stir in heavy cream carefully, blending everything thoroughly but without over-mixing.
  3. Assemble and bake: Pour the cheesecake filling over the prepared crusts, filling each cupcake mold nearly to the top. Bake in a preheated oven at 325°F (163°C) for about 18-20 minutes, just until the centers are set but still slightly jiggly.
  4. Chill before caramelizing: Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours to firm up and develop flavor before adding the brûlée topping.
  5. Add caramel and pecan topping: Once chilled, spread a thin layer of caramel sauce over each cheesecake. Sprinkle toasted pecans evenly on top of the caramel.
  6. Caramelize the sugar crust: Sprinkle a thin layer of granulated sugar atop the pecans and use a kitchen torch to carefully caramelize the sugar until it turns golden brown and crisp. Let rest for a few minutes before serving to allow the crust to harden.

Notes

  • Ensure cream cheese and eggs are at room temperature to achieve a smooth, lump-free filling.
  • Do not overbake; a slight jiggle in the center indicates perfect doneness.
  • For extra smooth texture, bake cheesecakes in a water bath to prevent cracking.
  • Toast pecans fresh just before assembly to retain crunch and aroma.
  • Refrigerate fully before torching the sugar crust to avoid melting the caramel and pecan topping.

Nutrition

Keywords: mini cheesecake, crème brûlée, caramel pecan dessert, bite-sized cheesecake, holiday dessert, creamy cheesecake, toasted pecans

Find it online: https://juliaglam.com/mini-crme-brle-caramel-pecan-cheesecakes/