Ingredients
The following ingredients have 20 Servings
- 12 full graham cracker sheets, about 1 ½ cups ground
- ⅓ cup toasted pecans, ground
- ⅓ cup unsalted butter, melted, slightly cooled
- 16 oz cream cheese, room temp
- ¼ cup sour cream, room temp
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 large egg yolk, room temp
- 2 teaspoon vanilla paste, or vanilla extract
- ¼ teaspoon kosher salt
- granulated sugar, as needed to brûlée tops
Instruction
- In a food processor, pulse together graham crackers and pecans until finely ground. Transfer to a medium bowl and add melted butter. Fold to combine. Divide among mini cheesecake molds. I used a rounded tablespoon of crust for each cheesecake. Use a spoon or tamper to pack crust into mold. Set aside.
- Preheat oven to 325°F.
- In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and sour cream. Beat on low speed until smooth. Slowly add sugar while the machine is still on low. Add eggs and yolk, one at a time. Scrape down bowl as needed to ensure throughout mixing. Add vanilla paste and sea salt and mix until combined. Evenly divide cheesecake filling among molds.
- Bake for 15-18 minutes. Cheesecake may puff up slightly, but will flatten out once cooled. Let baked cheesecake cool to room temperature, then transfer to fridge to chill. Let cheesecake chill for at an hour.
- Remove from molds and sprinkle tops generously with granulated sugar. Using a kitchen torch, gently burn the sugar. Serve and enjoy!
