Decadent Dessert with a Crunchy Twist
Recipe
Ingredients:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons melted butter
2 (8 oz) packages cream cheese, softened
1 cup heavy cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1/4 cup brown sugar (for topping)
Directions:
Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated with butter.
Spoon a small amount of the graham cracker mixture into the bottom of each muffin liner. Press down gently to form a crust.
In a separate bowl, beat the cream cheese with an electric mixer until smooth. Add heavy cream, granulated sugar, and vanilla extract, and mix until well combined.
Beat in the eggs one at a time until smooth.
Pour the cheesecake mixture over the graham cracker crusts, filling each liner about 3/4 full.
Bake for 20-25 minutes or until the centers are set. Let them cool in the pan, then refrigerate for at least 2 hours.
Before serving, sprinkle brown sugar evenly on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crispy.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 40 minutes
Kcal: 350 kcal | Servings: 12 mini cheesecakes