Description
These mini cheesecakes feature a creamy filling with a caramelized sugar top, perfect for an elegant dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 cup sour cream
- Additional granulated sugar for topping
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
- Press the mixture into the bottom of each muffin liner to form the crust.
- In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, then mix in vanilla extract, heavy cream, and sour cream.
- Pour the batter over the crust in the muffin tins, filling each about 3/4 full.
- Bake for 20-25 minutes or until set. Let cool completely.
- Sprinkle a thin layer of granulated sugar on top of each cheesecake and caramelize with a kitchen torch.
Notes
Ensure the cream cheese is at room temperature for a smooth mixture. Use a torch for the best caramelized effect.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: French-American
- Cuisine: Dessert
Nutrition
- Calories: 280
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 18g
- Protein: 4g