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Mini Cheesecakes with Pecans and Caramel Drizzle


Mini Cheesecakes with Pecans and Caramel Drizzle



  • 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


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


  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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