Mini Caramel Pecan Cheesecakes
Easy to make and absolutely delicious Mini Caramel Pecan Cheesecakes. Perfect individual dessert with creamy cheesecake filling, crunchy pecan topping, and sweet caramel drizzle.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pecans roughly chopped
- 1/4 cup caramel sauce store-bought or homemade
Instructions
- In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until moist and crumbly.
- In a large bowl, beat softened cream cheese and sugar until smooth. Mix in eggs one at a time, then stir in vanilla extract until just combined.
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners. Press 2 tablespoons of graham cracker crust mixture into each liner.
- Spoon cheesecake filling on top of the crust in each liner, filling almost to the top.
- Bake for 20-25 minutes until edges are set and centers are slightly jiggly.
- Cool in the muffin tin for 30 minutes, then remove and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours.
- Mix chopped pecans and caramel sauce. Spoon over chilled mini cheesecakes before serving.