Caramel Cheesecake Brulee

By KDHarmon

Ingredients

• 1 pound cream cheese
• 2 Tbl sour cream
• 2 eggs
• 1/4 C heavy cream
• 1/3 C plus 2 tbl, plus 8tsp sugar
• 3/4 C graham cracker crumbs
• 1/3 C ground, toasted pecans
• 2 Tbl unsalted butter, melted and cooled
• 1/2 C caramel sauce

Details

Servings 4

Preparation

Step 1

Preheat oven to 325 degrees.

Lightly butter 4 mini springform pans.

In bowl of electric mixer, combine cream cheese and sour cream, beat on medium speed until smooth. Add eggs, heavy cream and 1/3 cup sugar and beat until blended.

In a mixing bowl, combine graham cracker crumbs, pecans, butter and 3 tbl sugar, stir until blended. Divide mixture among prepared pans and using fingers, pat mixture evenly onto the bottom of each pan. Drizzle 2 Tbl caramel sauce over each crust and divide filling among pans.

Bake until filling is set, 15-20 minutes. Transfer cheesecakes to rack and cool to room temperature. Refrigerate at least 3 hours before serving.

To serve, unmold cheesecakes and sprinkle 2 tsp sugar over each. Using kitchen torch, move flame continuously in small circles until sugar melts and browns.