- 4
Ingredients
- 1 lb. cream cheese
- 2 tablespoons sour cream
- 2 eggs
- 1/4 cup heavy cream
- 1/2 cup plus 3 Tbs. Plus 8 tsp. sugar
- 3/4 cup graham cracker crumbs
- 1/3 cup ground toasted pecans
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 cup Michael Recchiuti caramel sauce
- (with another caramel sauce- use 1/3 cup sugar instead of the 1/2 cup in the filling)
Preparation
Step 1
Preheat oven to 325 F. Lightly butter 4 mini-springform pans. Combine cream cheese and sour cream in mixer. Beat on medium speed until smooth. Ass eggs, heavy cream and ½ cup sugar and beat until blended. In a mixing bowl, combine graham cracker crumbs, pecans, butter and 3 Tbs. Sugar; stir until blended. Divide the mixture among prepared pans and using finger, pat mixture evenly onto the bottom of each pan. Drizzle 2 Tbs. 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 until sugar melts and browns.