Caramel Nut Cheesecake Brûlée
- 1 lb. cream cheese
- 2 Tbs. 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 Tbs. unsalted butter, melted and cooled
- 1/2 cup caramel sauce
In the bowl of an electric mixer, combine the cream cheese and sour cream and beat on medium speed until smooth. Add the eggs, heavy cream and 1/2 cup of the sugar and beat until blended.
In a mixing bowl, combine the graham cracker crumbs, pecans, butter and 3 Tbs. of the sugar and stir until blended. Divide the mixture among the prepared pans and using your fingers, pat the mixture evenly onto the bottom of each pan. Drizzle 2 Tbs. caramel sauce over each crust and divide the filling among the pans.
Bake until the filling is set, 15 to 20 minutes. Transfer the cheesecakes to a rack and cool to room temperature. Refrigerate at least 3 hours before serving.
To serve, unmold the cheesecakes and sprinkle 2 tsp. sugar over each cheesecake. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and browns.