Name: Mini Crème Brûlée Caramel Pecan Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: ¾ cup graham cracker crumbs; ¼ cup finely chopped pecans; 3 tablespoons brown sugar; 4 tablespoons melted butter; 16 oz (2 blocks) cream cheese, softened; ½ cup granulated sugar; 2 large eggs; ¼ cup sour cream; 1 teaspoon vanilla extract; ¼ cup caramel sauce (store-bought or homemade); ¼ cup granulated sugar (for brûlée); Extra caramel sauce, for drizzling; Toasted chopped pecans, for garnish

Why You’ll Love This Recipe

I love how these cheesecakes bring both flavor and texture to the table. The base is buttery and nutty, the filling is lusciously creamy with a hint of caramel, and that brûléed sugar top adds the perfect crunch. They’re perfectly portioned for individual servings, which makes them great for entertaining. And the fact that I can make them ahead of time and finish with a torch right before serving? That’s a win in my book.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust
¾ cup graham cracker crumbs
¼ cup finely chopped pecans
3 tbsp brown sugar
4 tbsp melted butter

For the Cheesecake Filling
16 oz (2 blocks) cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 tsp vanilla extract
¼ cup caramel sauce (store-bought or homemade)

For the Brûlée Topping
¼ cup granulated sugar
Extra caramel sauce for drizzling
Toasted chopped pecans for garnish

Directions

I start by preheating the oven to 325°F (165°C) and lining a 12-cup muffin pan with paper liners.
In a bowl, I mix the graham cracker crumbs, chopped pecans, brown sugar, and melted butter. I press the mixture firmly into the bottom of each liner and bake for 5–6 minutes, just until set. I let them cool slightly while I prep the filling.
For the filling, I beat the softened cream cheese until smooth. Then I add sugar and mix until creamy. I beat in the eggs one at a time, followed by the sour cream, vanilla, and caramel sauce.
I spoon the filling over each crust, smoothing the tops with the back of a spoon. I bake them for 18–22 minutes, just until the centers are set but still slightly jiggly.
I cool the cheesecakes at room temperature, then chill them in the fridge for at least 3 hours, or overnight for best results.
Right before serving, I sprinkle a thin, even layer of granulated sugar over each cheesecake and use a kitchen torch to caramelize the tops until they’re golden and crackly.
I finish with a drizzle of caramel sauce and a sprinkle of toasted chopped pecans for extra crunch and flair.

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes

Variations

I like to switch things up now and then depending on the occasion or who I’m baking for:

I’ve added a pinch of sea salt to the caramel filling for a salted caramel twist.
A splash of bourbon in the filling adds warmth and depth.
For a festive look, I’ve garnished with a single pecan half or edible gold leaf on top.
If I want a chocolate version, I add a layer of melted chocolate between the crust and filling before baking.

Storage/Reheating

These cheesecakes store beautifully in the fridge for up to 4 days. I keep them covered in an airtight container, but I always wait to brûlée the sugar topping until right before serving to keep it crisp. They’re best served chilled, and there’s no need to reheat—just let them come to room temperature for about 10 minutes if I want a softer texture.

FAQs

Can I use a silicone muffin pan?

Yes, and I often do—it makes removing the cheesecakes much easier. Parchment liners also help if I’m using a standard metal pan.

Do I need a kitchen torch?

For the best brûlée topping, yes. The torch creates that perfect golden sugar crust. A broiler doesn’t give the same result and can melt the cheesecake.

Can I make these in advance?

Absolutely. I usually make the cheesecakes a day ahead and brûlée them right before serving. That way, the sugar topping stays crisp.

What kind of caramel sauce works best?

Store-bought or homemade both work. I prefer a thicker, buttery caramel sauce so it doesn’t soak into the cheesecake too quickly.

Can I freeze these mini cheesecakes?

Yes, I freeze them (without the brûlée topping) wrapped tightly for up to 2 months. I thaw them in the fridge overnight and torch the sugar right before serving.

Conclusion

Mini Crème Brûlée Caramel Pecan Cheesecakes are the kind of dessert that feels like a treat from a fancy patisserie, but I get to make them right in my own kitchen. The balance of creamy, nutty, crunchy, and sweet makes each bite a little piece of dessert heaven. Whether I’m serving these at a dinner party or just treating myself, they never fail to impress.