Mini Caramel Crunch Cheesecakes
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Caramel Topping:
- 1 cup caramel sauce
- 2 tablespoons heavy cream
- 1/2 teaspoon sea salt, optional
For the Crunch Topping:
- 1/2 cup chopped pecans
- 1/4 cup toffee bits
- Extra caramel drizzle for garnish
Directions:
1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of each muffin liner to create the crust layer.
4. Bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Add granulated sugar and mix until fully combined and fluffy.
7. Beat in the eggs one at a time, mixing on low speed after each addition.
8. Stir in vanilla extract and sour cream until the filling becomes silky and smooth.
9. Divide the cheesecake batter evenly among the prepared muffin cups.
10. Bake for 18–22 minutes, or until the centers are slightly set but still creamy.
11. Remove from the oven and let the cheesecakes cool completely at room temperature.
12. Refrigerate for at least 3 hours until firm and chilled.
13. In a small bowl, stir together caramel sauce and heavy cream until smooth and glossy.
14. Spoon a generous layer of caramel topping over each cheesecake.
15. Sprinkle chopped pecans and toffee bits over the caramel layer for added crunch.
16. Finish with an extra drizzle of caramel sauce before serving.