Praline Mini Cheesecakes
Prep
20 mins
Cook
28 mins
Servings
12
Difficulty
Easy
Rich, creamy cheesecakes infused with the caramelized goodness of praline, perfect for a sweet treat.
Ella x
Ingredients
- 600 ggraham cracker crust
- 200 gcaramelized sugar
- 250 gunsalted butter
- 800 ggranulated sugar
- 300 gbrown sugar
- 4large eggs
- 250 mlsour cream
- 600 gcream cheese
- 10 mlvanilla extract
- 400 gpraline sauce
- 200 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Prepare the crust by mixing graham cracker crumbs, unsalted butter, and granulated sugar in a bowl until well combined.
Tip: Use a food processor to speed up the process.
- 3
Press the crust mixture into a 12-cup mini muffin tin.
Tip: Make sure to evenly distribute the mixture to prevent crusts from becoming too thick.
- 4
Bake the crusts for 10 minutes.
- 5
Prepare the praline sauce by cooking granulated sugar, brown sugar, and unsalted butter in a saucepan over medium heat until caramelized.
Tip: Monitor the sauce closely to avoid burning.
- 6
Prepare the cheesecake batter by beating cream cheese, sour cream, and vanilla extract until smooth.
Tip: Use an electric mixer to ensure a smooth batter.
- 7
Fold the praline sauce and granulated sugar into the cheesecake batter until well combined.
Tip: Be careful not to overmix.
- 8
Pour the cheesecake batter into the prepared crusts.
Tip: Divide the batter evenly among the crusts to ensure each cheesecake is identical.
- 9
Bake the cheesecakes for 18-20 minutes or until the edges are set and the centers are slightly jiggly.
Tip: Avoid overbaking to ensure cheesecakes remain creamy.
- 10
Allow the cheesecakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the cheesecakes cool completely before dusting with confectioners' sugar.
- 11
Dust the cooled cheesecakes with confectioners' sugar.
Tip: This will add a nice textural element to the dessert.
- 12
Serve chilled and enjoy!
Tip: These cheesecakes are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.
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