Caramel Nut Cheesecake Brûlée
Our caramel sauce from Michael Recchiuti boasts a rich, nutty flavor. To prepare this recipe with another caramel sauce, use 1/3 cup sugar instead of 1/2 cup in the filling.
Ingredients
- 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
Directions
Preheat an oven to 325°F. Lightly butter 4 mini-springform pans.
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.
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.
Makes 4 mini-cheesecakes.