Sunday, November 22, 2020



The two desserts combine into a bite-sized treat. These mini baked cheesecakes are perfect for parties and celebrations!


12 graham crackers, about 1 1/2 cups crushed

1/3 cup roasted pecans, puree

1/3 cup unsalted butter, melt, cool slightly

16 ounces of cream cheese, room temperature

1/4 cup sour cream, room temperature

3/4 cup granulated sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

2 teaspoons vanilla paste or vanilla extract

1/4 teaspoon fine sea salt

granulated sugar, as needed for the burnt top



1.In a food processor, combine the graham crackers and pecans until finely ground. Transfer to a bowl and add melted butter. Fold to join. Divide into mini cheese cookie cutters. I use a tablespoon of the round crust for each cheesecake. Use a spoon or grinder to wrap the skin in the pan. Set aside.

2.Preheat oven to 325 degrees F.

3.In the bowl of a stand mixer equipped with a beater, add cream cheese and sour cream. Beat at low speed until smooth. Add sugar slowly while the engine is still on low heat. Add egg and yolk, one at a time. Scrape the bowl as needed to make sure everything is mixed. Add the vanilla paste and sea salt, stir until well blended. Divide the cheesecake filling evenly between the pans.

4.Bake for 15-18 minutes. The cheesecake may swell a little, but will flatten out when cooled. Let the baked cheesecake cool to room temperature, then transfer it to the refrigerator until cool. Let the cheesecake cool for at least 30 minutes.

5.Remove from clams and sprinkle with granulated sugar on top. Using a kitchen torch, lightly burn the sugar. Serve and enjoy!