Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped pecans (for the crust)
- 3 tablespoons melted unsalted butter
- 1 tablespoon brown sugar
- 16 oz cream cheese (2 blocks), softened to room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup pecan halves (for topping)
- 1/2 teaspoon coarse sea salt (for sprinkling)
Instructions
- Preheat your oven to 325°F (160°C). Line a standard 12-count muffin tin with paper liners. This ensures the cheesecake cups are easy to remove and keeps the sides neat and tidy.
- In a small bowl, combine the graham cracker crumbs, finely chopped pecans, melted butter, and brown sugar. Stir until the mixture looks like wet sand. Place about one tablespoon of the mixture into each muffin liner and press down firmly using the back of a spoon or a small glass.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and fluffy. Use a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the eggs one at a time, beating on low speed just until combined. Do not overmix here, as too much air can cause the cheesecakes to crack. Stir in the vanilla extract and sour cream until the batter is silky and consistent.
- Divide the cheesecake batter evenly among the 12 prepared liners, filling each about 3/4 of the way full. Bake for 18 to 22 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool completely in the tin.
- Once cooled, move the muffin tin to the refrigerator for at least 2 hours. Before serving, spoon a tablespoon of caramel sauce over each cup. Top with a pecan half and a tiny pinch of sea salt. For the best texture, serve chilled.
- Cook Time: 40 minutes
- Diet: Vegetarian