1 lb. cream cheese
2 Tbsp. sour cream
2 eggs
¼ cup heavy cream
½ cup plus 3 Tbsp., plus 8 tsp. sugar
¾ cup graham cracker crumbs
1/3 cup ground toasted pecans
2 Tbsp. unsalted butter, melted and cooled
*½ cup Michael Recchiuti Caramel Sauce
Preheat oven to 325 degrees. Lightly butter 4 mini-springform pans. In the bowl of an electric mixer, combine cream cheese and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and ½ cup sugar and beat until blended. In a mixing bowl, combine graham cracker crumbs, pecans, butter and 3 Tbsp. sugar; stir until blended. Divide mixture among prepared pans and, using fingers, pat mixture evenly onto the bottom of each pan. Drizzle 2 Tbsp. caramel sauce over each crust and divide filling among pans. Bake until filling is set, 15-20 minutes. Transfer cheesecakes to a rack and cool to room temperature. Refrigerate at least 3 hours before serving. To serve, unmold cheesecakes and sprinkle 2 tsp. sugar over each surface. Using a kitchen torch, move flame continuously in small circles over surface until sugar melts and is brown. Makes 4 mini-cheesecakes.
*If you can’t order this caramel sauce, use 1/3 cup sugar instead of ½ cup in the filling.
Comments