SALTED CARAMEL PECAN MINI CHEESECAKES

Hey guys, it's Tika and welcome back to the channel. Today, we're making salted caramel pecan mini cheesecakes. And if you're interested in more small batch recipes like the one you see here, feel free to subscribe and don't forget to click the bell so you can be notified every time I post a video. Hey guys, so for the cheesecake portion of this snack, you're going to need graham cracker crumbs or cookie crumbs and I'm using chessmen. You're also going to need some cream cheese, a little Greek yogurt, some vanilla extract, some salt, a couple of eggs, some sugar, and some melted butter. And for the topping portion of this snack, you're going to need some sugar, a little bit of water, a tiny bit of heavy whipping cream and vanilla extract. You're also going to need some sea salt and a couple of tablespoons of butter and crushed pecans, which I forgot to picture here. So the first thing we're going to do is add that melted butter to our crumbs and we're just going to give that a nice little mix until it's like the sand-like crumb texture. And then we're going to sprinkle in a little bit of salt. And taking a muffin tin, I'm just going to line it with 12 cupcake liners. And I'm going to take a tablespoon of those crumbs and I'm just going to add it into each one of these liners. And using the back of my measuring spoon, I'm just going to pack it all in nice and tight. And this is going to go in the oven at 325 for about five to seven minutes. And while this is baking up, let's go ahead and start working on this filling. So for the cheesecake filling, I'm just going to start by adding in all of my cream cheese to my stand mixer. And I'm going to mix this on medium speed until it's nice and fluffy and creamy. Then I'm going to give my bowl a really good scrape down. And I'm going to go ahead and start adding in my eggs now. So I'm going to add my eggs in one at a time, fully incorporating each egg before I add in the next. Okay, now that that is all whipped in, I'm going to start adding in my other ingredients. So my first ingredient going in is my Greek yogurt. And I'm just going to let this incorporate a little bit. And I'm going to go ahead and add my sugar in here. And I'm just going to gradually sprinkle that in. Lastly, I'm going to add in my vanilla. And this is looking good. So today I'm going to be using my ice cream scoop. And I'm going to take a scoop of this yummy cream cheese filling. And I'm going to add it to each one of my liners. And this is going to go in the oven at 325 for about 20 to 24 minutes. And while these are baking up, let's go ahead and start working on this delicious ooey gooey caramel sauce. So for the topping, I'm going to go ahead and start by adding all of my sugar and all of my water into a nice little saucepan. And I'm just going to give it a quick teeny stir just to make sure all the sugar is coated in water. And I'm going to let this simmer on the stove until it comes to a nice amber color. So I know that making caramel sauce can be kind of intimidating, but if you remember to use a light colored pan and work on low heat and just take your time and wait for that nice amber color, you should be okay. Now you shouldn't stir this up too much. I am giving this a little stir here just because it's browning up. But once it reaches that nice golden color, you can go ahead and start adding in your other ingredients. So here I got my butter going in, and I'm just going to give that a nice little mix until it's completely incorporated. And once that butter is all nice and melted, I'm going to go ahead and add in some my sea salt right now. And then I'm going to quickly add in my vanilla and heavy whipping cream, and I'm going to hurry up and stir this all together. And as you can see, it does look pretty separated, but if you keep stirring, I promise like it'll just all come together. And once it's nice and creamy like this, I like to go ahead and just take it right off the stove, and I add it into a heat safe bowl. And it is a little watery, but once it's cooled down, it will thicken up. So I'm going to let this cool and my cheesecakes cool for a couple of hours before I put everything together. And now everything is ready. So I'm just going to take all my little cheesecakes, and I have them unwrapped, and I'm just going to lay them out. And I'm going to add a nice little portion of this caramel sauce right in the middle. I'm going to top each one of them with a couple of crushed pecans. And then as a final touch, I'm just going to add a little sea salt right on top. And that is it guys. These cheesecakes are so good and so delicious. I hope you guys try them out for yourselves, and I hope you enjoy the recipe. And I will catch you in the next one.