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Pecan Crème Brûlée Cheesecake Minis

Mini cheesecakes with a creamy filling, caramelized sugar topping, and pecan garnish for a decadent dessert.

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale
  • Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter, melted
  • Filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • Topping:
  • 1/4 cup granulated sugar for brûlée
  • 1/2 cup toasted pecans, chopped

Instructions

  1. Preheat the oven to 325°F and line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, chopped pecans, sugar, and melted butter until combined. Press into the bottom of each liner.
  3. Bake the crust for 5 minutes, then set aside to cool.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and heavy cream.
  5. Pour the filling over the cooled crusts, filling each about 3/4 full.
  6. Bake for 20-25 minutes or until set. Let cool completely.
  7. Sprinkle sugar evenly over the tops and use a kitchen torch to caramelize until golden and crisp.
  8. Top with chopped toasted pecans and refrigerate for at least 2 hours before serving.

Notes

Ensure the sugar for the brûlée is caramelized just before serving for the best texture.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 18g
  • Fat: 26g
  • Carbohydrates: 25g
  • Protein: 6g