Caramel Pecan Mini Cheesecakes
User Reviews
5
6 reviews
Excellent
Caramel Pecan Mini Cheesecakes
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Enjoy a bite of happiness with these cute Caramel Pecan Mini Cheesecakes made in a muffin pan. They're velvety, creamy and have a perfect balance of sweetness!
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Ingredients
- 1 1/2 cup graham cracker crumbs I used petit beurre, or any sweet cracker crumbs
- 1/4 cup butter melted and cooled
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 2 cream cheese 8 ounce bricks, room temperature
- 1/2 cup yogurt plain, Greek
- 3 tbsp white sugar
- 2 egg
- 1 tsp vanilla extract
- caramel sauce I used dolce de leche, for topping
- pecan I used dolce de leche, for topping
Instructions
- Preheat the oven to 325 C.
- Mix cracker crumbs, butter, sugar and cinnamon in a bowl until full combined and when you press it between fingers, it sticks together.
- Line a muffin pan with muffin liners. divide crumbs mixture between muffin cups and press them down using a small glass.
- Bake in the oven for 4 minutes. Let them cook completely afterwards.
- In a separate bowl, Mix cream cheese and greek yogurt until smooth.
- Add sugar, eggs and vanilla. Mix until fully combined.
- Divide the cheesecake batter between muffin cups.
- Bake in the oven for 20 minutes. Some may crack and get bigger. It's ok.
- Take the cheesecakes out of the oven and let them cool. The cracks will disappear and the air will fully get out of the cheesecakes, leaving them small, dense and velvety.
- After the cheesecakes cool completely, top them with caramel sauce and pecans.
Nutrition Information
Show Details
Calories
65kcal
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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