Mini Salted Caramel Cheesecakes (Printable Version)

Delight in mini cheesecakes with salted caramel, chocolate chips, and a creamy filling on Oreo crusts.

# Ingredients Required:

→ Crust

01 - 20 Oreo cookies
02 - 57 grams unsalted butter, melted

→ Filling

03 - 454 grams full-fat cream cheese, brick style, room temperature
04 - 113 grams full-fat sour cream, room temperature
05 - 99 grams granulated sugar
06 - 2 teaspoons vanilla extract
07 - 2 large egg yolks, room temperature
08 - 1 large egg, room temperature
09 - 35 grams salted caramel sauce
10 - 76 milliliters heavy cream
11 - 85 grams mini chocolate chips

→ Topping

12 - 105 grams salted caramel sauce
13 - 12 pecan halves
14 - 28 grams chopped pecans

# Guide to Cooking:

01 - Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners.
02 - Process Oreo cookies into fine crumbs. Combine with melted butter and press into the base of each paper liner.
03 - Beat cream cheese, sour cream, and sugar until smooth. Incorporate vanilla extract, egg yolks, and whole egg until just combined.
04 - Stir in 35 grams salted caramel sauce and heavy cream; fold in mini chocolate chips gently.
05 - Divide the filling evenly over the crusts in the muffin liners, filling nearly to the top.
06 - Bake for 22 to 25 minutes until edges are set but centers remain slightly jiggly.
07 - Allow cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours.
08 - Drizzle remaining salted caramel sauce over each cheesecake, then garnish with pecan halves and chopped pecans before serving.

# Extra Suggestions:

01 - Ensure cream cheese and sour cream are at room temperature for a smooth filling.
02 - Refrigerate at least 2 hours for optimal texture and flavor.

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