Recipe courtesy of Ree Drummond
Mini Chocolate-Pecan-Caramel Cheesecakes
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- Level: Easy
- Total: 4 hr 20 min (includes cooling and freezing time)
- Active: 45 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 364
- Total Fat
- 24 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 220 mg
- Level: Easy
- Total: 4 hr 20 min (includes cooling and freezing time)
- Active: 45 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 364
- Total Fat
- 24 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 220 mg
Ingredients
Crust:
Filling:
Ganache:
Toppings:
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.
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