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Salted Caramel-Pecan Mini Cheesecake
Salted Caramel-Pecan Mini Cheesecake
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Prep Time:
10 minutes
Total Time:
4 hours 55 minutes
Indulgent mini caramel pecan cheesecake for two, perfect for a special occasion or any day of the week. From our bestselling cookbook, enjoy a decadent treat without the fuss of a full-size dessert.
Ingredients:
  • 8 vanilla wafers (from 12-oz box)
  • 2 tablespoons chopped pecans
  • 1 tablespoon butter, melted
  • 2 tablespoons caramel ice cream topping
  • 3 tablespoons packed brown sugar
  • 4 oz cream cheese, softened (from 8-oz package)
  • 3 tablespoons sour cream
  • 1/4 teaspoon vanilla
  • 1 egg white
  • 1 tablespoon caramel ice cream topping
  • 1/8 teaspoon sea salt flakes
Instructions:
  • Preheat oven to 350°F. Cut a 12x6-inch piece of foil and fold it in half to make a square. Use this foil to wrap the outside bottom and sides of a 4 1/2-inch springform pan to prevent leaking.
  • Using a miniature food processor, pulse the crust ingredients until finely ground. Press the mixture onto the bottom and halfway up the sides of the pan.
  • Bake for 8 minutes until golden, then cool the crust on a wire rack for 10 minutes. Lower the oven temperature to 300°F.
  • In a medium bowl, whisk together brown sugar and cream cheese until smooth. Gradually mix in sour cream, vanilla, and egg white until the mixture is creamy. Spread 2 tablespoons of caramel syrup over the bottom of the crust, then pour in the cheese mixture into the pan.
  • Bake the cheesecake for 25 to 35 minutes until it's just set. Switch off the oven and crack the door open 4 inches. Leave the cheesecake inside the oven for 30 minutes. Gently loosen the edges using a small metal spatula. Let it cool in the pan on a wire rack for 30 minutes, then loosely cover with waxed paper and refrigerate for at least 3 hours or overnight.
  • To serve, glide a small metal spatula around the edge of the springform pan; delicately lift off the foil and release the side of the pan. Scatter 2 tablespoons of pecans on top of the cheesecake, drizzle with caramel sauce, and finish with a sprinkle of salt. Keep it covered in the refrigerator until ready to enjoy.

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