1 pound cream cheese
2 tablespoons sour cream
2 large eggs
1/4 cup heavy cream
1/2 cup sugar
3 tablespoons sugar
8 teaspoons sugar
3/4 cup graham cracker crumbs
1/3 cup pecans
2 tablespoons unsalted butter
1/2 cup caramel sauce
Directions: one line for each direction. When saved the lines will be numbered.
Preheat an oven to 325 degrees. 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 tablespoons 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 tablespoons 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 teaspoon sugar over each cheesecake. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and browns.
This recipe yields 4 mini-cheesecakes.
Comments: 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
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 843
Calories from Fat 65.4%
Total Fat
62g
Cholesterol
270mg
Sodium
476mg
Carbohydrate
60g
Dietary Fiber
1g
Protein
14g
Points 22
Exchanges: 1 Grain(Starch)
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
