Indulge in these Pecan Caramel Cheesecake Delights, featuring a crunchy pecan and biscuit base, topped with a creamy and smooth cheesecake batter, and finished with a rich pecan caramel topping. These individual cheesecakes are a perfect blend of nutty, sweet, and creamy flavors, sure to satisfy any dessert lover’s craving.
Why You’ll Love This:
- The combination of a crunchy base, creamy cheesecake, and rich caramel offers a delightful textural contrast.
- Individual servings make these cheesecakes perfect for gatherings or as a special treat.
- The pecan caramel topping adds a luxurious and flavorful twist.
- Can be made ahead, allowing flavors to meld beautifully.
Ingredients:
- 75g pecans (plus extra for topping)
- 50g brown sugar
- 1 egg white
- Crust: 75g tea biscuits, 75g butter
- Cheesecake Batter: 400g cream cheese, 50g sour cream, 75g white sugar, 8g vanilla sugar, a pinch of salt, 30g cornstarch, 2 eggs
- Pecan Caramel: 40ml water, 80g granulated sugar, 100g whipping cream, 40g butter
Method:
- Preheat your oven. For the crust, crush the tea biscuits and mix with melted butter. Press into the base of muffin tins lined with cupcake papers.
- Whip the egg white and brown sugar until stiff peaks form. Fold in chopped pecans and spread this mixture over the crust.
- For the cheesecake batter, mix cream cheese, sour cream, white and vanilla sugars, salt, cornstarch, and eggs until smooth. Pour over the pecan layer.
- Bake until set. Let them cool and then chill in the refrigerator.
- For the pecan caramel, dissolve granulated sugar in water and cook until golden. Carefully add cream and butter, stirring until smooth. Mix in pecans.
- Top each cheesecake with pecan caramel. Optionally, drizzle with melted chocolate for extra flavor.
Pro Tips:
- Adjust the sugar in the cheesecake batter to your liking.
- Make these cheesecakes a day in advance for enhanced flavors. Store them covered in the refrigerator.
Enjoy your delightful homemade Pecan Caramel Cheesecake Delights!
