Caramel Mini Cheesecakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection oven for an even bake.

2. 2

   Prepare the graham cracker crust by grinding the crackers in a food processor until fine. Mix with the sugar, butter, and salt until well combined.

   Tip: Use a medium bowl for this step.

3. 3

   Press the crust mixture into the bottom of a 12-cup muffin tin.

   Tip: Use a spatula to evenly distribute the crust mixture.

4. 4

   Bake the crust for 12-15 minutes, or until lightly browned.

   Tip: Keep an eye on the crust to avoid overbrowning.

5. 5

   Prepare the cheesecake filling by beating the eggs, granulated sugar, and vanilla extract until well combined.

   Tip: Use an electric mixer for this step.

6. 6

   Melt the caramel sauce in a saucepan over low heat.

   Tip: Stir frequently to avoid burning.

7. 7

   Pour the cheesecake batter into the prepared muffin tin.

   Tip: Use a spatula to evenly distribute the batter.

8. 8

   Drizzle the melted caramel sauce over the cheesecake batter.

   Tip: Use a spatula to create a swirly design.

9. 9

   Bake the cheesecakes for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

   Tip: Avoid overbaking for a creamy center.

10. 10

    Let the cheesecakes cool completely in the muffin tin.

    Tip: Use a wire rack to speed up cooling.

11. 11

    Top each cheesecake with a sprinkle of sea salt and a few chopped pecans.

    Tip: Use a small bowl to sprinkle the toppings evenly.