Mini Chocolate-Pecan-Caramel Cheesecakes
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 364
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 4
- Cholesterol
- 70
- Sodium
- 220
- Total: 4 hr 20 min (includes cooling and freezing time)
- Active: 45 min
Ingredients
Crust:
24 chocolate graham crackers (large rectangles), broken into large pieces
8 tablespoons (1 stick) salted butter, melted
1/2 cup sugar
Filling:
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup jarred salted caramel
Ganache:
12 ounces white chocolate, chopped
3/4 cup heavy cream
Toppings:
1/2 cup pecans, chopped fine
1/2 mini semisweet chocolate chips
Directions
- For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
- Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
- For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
- Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
- For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
- Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
- Allow to thaw at room temperature for 30 minutes before serving.