Mini Cheesecakes with Chocolate, Pecan, and Caramel

Votes: 2

How to Make - Mini Chocolate, Pecan, and Caramel Cheesecakes

Time: 4 hours 20 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Serving size: 1 of 26
Calories 336, total fat 22 G., saturated fats 12 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 65 mg, sodium 203 mg, sugar 24 G.

These miniature cheesecakes look incredibly elegant and are perfect for serving at receptions and celebrations. They're also perfect for freezing. You can make them ahead of time and store them in the freezer until your next meal, or take them out one at a time and enjoy them as a mini dessert. Each cheesecake is baked in a mini-cupcake liner, with a layer of caramel-flavored cheesecake on a chocolate crumb crust. Each cheesecake is topped with white ganache and garnished with a drizzle of salted caramel, a pecan, and chocolate chips. The combination of these flavors is as luxurious as the presentation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

24 chocolates graham crackers (large rectangles), break into pieces
110 g salted butter, melted
0.5 cups of sugar

Filling

3 packages of 220g cream cheese, softened
1 cup of sugar
2 large eggs
1 tsp vanilla extract
0.5 cup store-bought salted caramel

Ganache

340 g white chocolate, chopped
3/4 cup heavy cream

Toppings

0.5 cup chopped pecans
0.5 tbsp. semi-sweet chocolate mini granules

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crackers, butter, sugar, curd cheese, eggs, vanilla extract, caramel, white chocolate, cream, pecans, chocolate chips (granules), semi-sweet chocolate

Cooking the dish according to the recipe:

Cake:

Preheat oven to 350°F (175°C). Line a 24-cup metal muffin pan with paper liners.
Grind the graham crackers in a food processor until fine crumbs form. Add the butter and sugar and pulse until smooth. Divide the crumbs among the prepared muffin tins, about 2 tablespoons each, and press into the bottom to form a thick layer.

Filling:

Using a mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar and eggs. Add the vanilla extract and 3 tablespoons of salted caramel and beat again. Divide the batter among the muffin tins, using about 3 tablespoons per muffin tin. Tap the muffin tin on the counter to distribute the filling evenly.
Bake, being careful not to burn the cheesecakes, until the filling is set in the center, 15-17 minutes. Cool on a wire rack, then refrigerate for 2 hours.
Ganache:

Place the chopped white chocolate in a bowl and set aside. Heat the cream in a saucepan until bubbles begin to form around the edges, 1-2 minutes. Pour the cream over the chocolate and let it sit for 2 minutes. Stir until smooth, then set aside to cool slightly.
Spoon about 1 tablespoon of ganache over each cheesecake. Top with pecans and chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon of salted caramel and freeze, uncovered, for 1 hour. Transfer the cheesecakes to an airtight freezer container and freeze for up to three months.
Defrost at room temperature for 30 minutes before serving.