Mini Caramelised Pecan Cheesecakes
Buttery biscuit base, with a creamy vanilla cheesecake, topped with a luscious caramel with chopped pecans. These mini caramelised pecan cheesecakes are a delicious treat!
Ingredients
Caramel
- 75 g caster sugar
- 1 tbsp golden syrup
- 1 tbsp water
- 55 ml double cream
- 15 g unsalted butter room temperature
Base
- 70 g digestive biscuits approx. 5 biscuits
- 30 g unsalted butter melted
Cheesecake
- 90 g cream cheese room temperature
- 40 g unsalted butter room temperature
- 40 g caster sugar
- 1 medium egg
- 1 tsp vanilla
- 50 g pecan halves
Instructions
- For the caramel: Place the sugar, golden syrup and water into a medium heavy-bottomed pan, mix together and place over a medium-high heat. Swirling the pan every now and then to stop it catching (try not to stir), keep cooking until you reach a golden amber colour. Then take of the heat and add in the double cream, stirring to combine – be careful, the mixture will bubble up at this point and be very hot! Then add in your butter and stir again to combine. Pour into a heat-proof bowl and leave to cool to room temperature.
- For the base: Preheat the oven to 200C/180C Fan and line a muffin tin with 6 cupcake cases. Blitz the biscuits in a food processor (or crush in a bag using a rolling pin) until fine crumbs, then add in the melted butter and blitz to combine. Divide the biscuit mixture evenly between the 6 cupcake cases and press down to compact into a base. Then bake for 5 minutes, set aside to cool slightly and turn the oven down to 180C/160C Fan.
- For the filling: Whisk the cream cheese and butter together in a medium bowl until smooth. Then add in the sugar and eggs, whisking again to combine. Then finally add the vanilla and combine. Pour evenly on top of each biscuit base (approx. 3 tbsp of mixture per base) and bake for 15-17 minutes. The cheesecake is baked when it has a slight jiggle, especially in the very centre. Leave to cool completely.
- To assemble: Roughly chop the pecan halves and stir them into the cooled caramel. Then divide evenly over the cheesecakes and spread evenly. Leave to set in the cupcake cakes for 5-10 minutes, then carefully remove and enjoy!
Notes
Cheesecakes are best eaten at room temperature, but can be stored in an air-tight container in the fridge for 1-2 days (just take out of the fridge an hour or so before you want to serve).