Caramel Nut Cheesecake Brûlée

Caramel Nut Cheesecake Brûlée

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 Makes 4 mini-cheesecakes.
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.


  • 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


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.
Makes 4 mini-cheesecakes.
Williams-Sonoma Kitchen.
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