Ingredients
1 cup graham crackers ground
1 tbsp sugar
5 tbsp butter melted
8 oz cream cheese softened
1/2 cup powdered sugar
2 tsp vanilla extract
1 cup heavy whipping cream
Caramel Sauce or homemade(recipe bellow)
6 oz semi-sweet chocolate chopped
1/4 cup heavy cream
Instructions
Prepare 12 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well combined. Press evenly in the paper cups with shot glass, to make a firm layer. Chill in the fridge whilst you do the rest!
Meanwhile, whisk the Cream Cheese and powdered sugar and vanilla with an electric mixer until combined.
Pour in the heavy cream and continue to mix until it is starting to thicken a lot like a Mousse does! Top the crusts with 4-5 tablespoons of the filling. Leave it in the fridge to cool.
When ready to serve, melt the chocolate and stir in heavy cream. Spoon 1/2 to 1 Tbsp caramel sauce over each cheesecake.
Next, add a dollop of chocolate ganache on top of the caramel. Carefully spread the ganache over the caramel so it’s almost completely covered.
Sprinkle chopped pecans and mini chocolate chips on top for garnish. Store cheesecakes in the refrigerator.
