Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 3 tablespoons (36g) granulated sugar
  • 16 ounces (454g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (60ml) sour cream
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • Pinch of sea salt
  • Flaked sea salt (optional)
  • Chopped pecans or walnuts (optional)

Instructions:

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of each muffin cup lined with paper liners. Chill for at least 30 minutes.
  2. Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
  3. Assemble and Bake: Pour cheesecake filling evenly over the chilled graham cracker crusts. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
  4. Cool and Chill: Let the cheesecakes cool completely in the muffin tin. Then, refrigerate for at least 2 hours, or preferably overnight, to allow them to fully set.
  5. Prepare the Caramel Sauce: In a small saucepan, melt sugar over medium heat, stirring constantly, until it turns into a golden amber color.
  6. Add Cream and Butter: Carefully whisk in heavy cream and butter. Be cautious as the mixture will bubble vigorously. Continue stirring until smooth and combined. Stir in a pinch of sea salt.
  7. Assemble and Serve: Once the caramel sauce has cooled slightly, spoon it over the chilled cheesecakes. Garnish with flaked sea salt and chopped nuts, if desired. Serve chilled.