Pecan Cheesecake Bites with Caramel Drizzle

Recipe by: Ludy Dunn

Mini cheesecakes with a topping of toasted pecans and caramel

Make This Recipe

Crust:

1 cup graham cracker crumbs

2 TBSP granulated sugar

1 TBSP light brown sugar packed

1/4 TSP salt

1/4 cup of unsalted butter, melted

The Cheesecake Filling:

8 ounces (1 package) full-fat brick-style cream cheese, softened

1/4 cup full-fat sour cream, room temperature

1/2 cup granulated sugar

1/8 TSP of salt

1 Eggland's Best egg, large (room temperature)

1 Eggland's Best egg yolk (room temperature)

2 TSP all-purpose flour

1 TSP vanilla

Pecan Pie Topping:

2 cups toasted pecans, roughly chopped

Any store bought caramel sauce

Buy Recipe

Crust:

Combine graham cracker crumbs, sugars and melted butter. Place 2 tablespoons of graham cracker crumbs in each muffin cup and press down at the bottom of each.

The Cheesecake Filling:

In a bowl beat together the cream cheese and sugar until fully mixed and fluffy.
Add salt, vanilla, flour and mix.
Fold in sour cream.
Add eggs one at a time and mix gently until fully combined.
Scoop cheesecake filling in to muffin cups, leaving just about ¼-inch of space at the top of each cupcake liner.
Bake in 325 degree F preheated oven for 20 mins.
Let it cool on counter for 1 hour then cool in the refrigerator for another hour.
Pour caramel sauce over roughly chopped pecans. Spoon the topping over the chilled cheesecakes.