Mini Cheesecakes with Pecans and Caramel Drizzle

Mini Cheesecakes with Pecans and Caramel Drizzle

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Topping:

• 1 cup pecans, chopped
• 1/2 cup caramel sauce

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Prepare Crust:
   • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
   • Divide the mixture evenly among the cupcake liners, pressing down firmly to create a crust.
3. Prepare Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese until smooth.
   • Add sugar and vanilla extract, and beat until well combined.
   • Add eggs one at a time, beating after each addition until just combined.
4. Bake:
   • Pour the cheesecake filling over the crusts, filling each cup about 3/4 full.
   • Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly golden.
5. Cool:
   • Allow the mini cheesecakes to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.
   • Refrigerate for at least 2 hours before serving.
6. Add Topping:
   • Before serving, top each mini cheesecake with chopped pecans.
   • Drizzle caramel sauce over the pecans and cheesecakes.

Enjoy your delicious mini cheesecakes!

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