Caramel Pecan Mini Cheesecakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Brown sugar
  • 2 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 3 tbsp White sugar

• Nuts & Seeds

  • 1 Caramel sauce and pecans

• Snacks

  • 1 1/2 cup Graham cracker or any sweet cracker crumb

• Dairy

  • 2 (8-ounce bricks cream cheese
  • 1/4 cup Butter
  • 1/2 cup Greek yogurt, plain

Found on unicornsinthekitchen.com

Description

Ingredients

• 1 1/2 cup graham cracker or any sweet cracker crumb (I used petit beurre)
• 1/4 cup butter - melted and cooled
• 2 tbsp brown sugar
• 2 tsp cinnamon
• 2 (8-ounce) bricks cream cheese , room temperature
• 1/2 cup plain greek yogurt
• 3 tbsp white sugar
• 2 eggs
• 1 tsp vanilla extract
• Caramel sauce and Pecans for topping (I used dolce de leche)

Directions

• Preheat the oven to 325 C.
• Mix cracker crumbs, butter, sugar and cinnamon in a bowl until full combined and when you press it between fingers, it sticks together.
• Line a muffin pan with muffin liners. divide crumbs mixture between muffin cups and press them down using a small glass.
• Bake in the oven for 4 minutes. Let them cook completely afterwards.
• In a separate bowl, Mix cream cheese and greek yogurt until smooth.
• Add sugar, eggs and vanilla. Mix until fully combined.
• Divide the cheesecake batter between muffin cups.
• Bake in the oven for 20 minutes. Some may crack and get bigger. Its ok.
• Take the cheesecakes out of the oven and let them cool. The cracks will disappear and the air will fully get out of the cheesecakes, leaving them small, dense and velvety.
• After the cheesecakes cool completely, top them with caramel sauce and pecans.