Caramel Nut Cheesecake Brulee

I love the idea of merging 2 desserts that I love into one! It’s also great that the recipe didn’t make a ton so for 2 of us we where able to finish it up within a few day rather than farm out leftovers. Overall I really liked this. I don’t have mini spring form pans, but I had these little tart pans which worked fine. I did half with the caramel and half without and I preferred the one without only because all you tasted was the caramel. Either way these would be fantastic for Thanksgiving because you can make them all ahead of time.

Caramel Nut Cheesecake Brulee
(Adapted from William Sonoma)

Makes 4 mini-cheesecakes.

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1 lb. cream cheese
2 Tbs. sour cream
2 eggs
1/4 cup heavy cream
1/2 cup plus 3 Tbs., plus 8 tsp. sugar
3/4 cup graham cracker crumbs
1/3 cup ground toasted pecans
2 Tbs. unsalted butter, melted and cooled
1/2 cup caramel sauce

Preheat an oven to 325°F. Lightly butter 4 mini-spring form 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 Tbs. 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 Tbs. 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 tsp. sugar over each cheesecake. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and browns.