Mini Cheesecakes with Chocolate, Pecan, and Caramel

Ingredients:

Cake

• 24 chocolates graham crackers (large rectangles), break into pieces
• 110 g salted butter, melted
• 0.5 cups of sugar

Filling

• 3 packages of 220g cream cheese, softened
• 1 cup of sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup store-bought salted caramel

Ganache

• 340 g white chocolate, chopped
• 3/4 cup heavy cream

Toppings

• 0.5 cup chopped pecans
• 0.5 tbsp. semi-sweet chocolate mini granules

Preparation:

1. Cake:

   
   Preheat oven to 350°F (175°C). Line a 24-cup metal muffin pan with paper liners.
   
2. Grind the graham crackers in a food processor until fine crumbs form. Add the butter and sugar and pulse until smooth. Divide the crumbs among the prepared muffin tins, about 2 tablespoons each, and press into the bottom to form a thick layer.

3. Filling:

   
   Using a mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar and eggs. Add the vanilla extract and 3 tablespoons of salted caramel and beat again. Divide the batter among the muffin tins, using about 3 tablespoons per muffin tin. Tap the muffin tin on the counter to distribute the filling evenly.
   
4. Bake, being careful not to burn the cheesecakes, until the filling is set in the center, 15-17 minutes. Cool on a wire rack, then refrigerate for 2 hours.

5. Ganache:

   
   Place the chopped white chocolate in a bowl and set aside. Heat the cream in a saucepan until bubbles begin to form around the edges, 1-2 minutes. Pour the cream over the chocolate and let it sit for 2 minutes. Stir until smooth, then set aside to cool slightly.
   
6. Spoon about 1 tablespoon of ganache over each cheesecake. Top with pecans and chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon of salted caramel and freeze, uncovered, for 1 hour. Transfer the cheesecakes to an airtight freezer container and freeze for up to three months.
7. Defrost at room temperature for 30 minutes before serving.